gluten-free soups

Butternut Squash Soup – Gluten-Free, Allergy-Friendly

by Allergy Free Kitchens on November 22, 2013

Butternut-Squash-Soap-Allergy-Free-KitchensThis recipe for butternut squash soup is a nutritious and allergy-friendly menu option for your autumn and winter tables.  Roasting the squash, garlic, and onions is key to its signature flavor and creamy texture.  The vibrant golden hue.  The simplicity of its ingredients.  My grandma would be proud.

In your search for butternut squash soup recipes, you may have discovered some prefer a savory soup while others prefer it sweet.  Us, we like it more savory.  When I’m feeling a little sassy, I’ll sprinkle my bowl of soup with roasted red pepper cornbread croutons (recipe coming soon).

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Butternut Squash Soup Recipe, Gluten-Free & Allergy-Friendly

Serves 4.  Preheat oven to 275 degrees.  Line a baking sheet with parchment paper.

2 lb Butternut Squash washed, cut in half, seeds removed

1 small Yellow Onion peeled and cut in quarters

4 medium-sized cloves of Garlic (in skins)

1 teaspoon of Olive Oil

2-4 Cups of Chicken Stock or Vegetable Stock (I used Kitchen Basics Chicken Stock).

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Dried Thyme

1 Tablespoon Earth Balance Soy Free Buttery Spread

Place the squash halves (flesh side down), onion quarters, and garlic cloves on the lined baking sheet.  Drizzle the olive oil over the onion quarters and garlic cloves and rub to coat.  Roast for 1.5 hours or until the squash is tender.

Remove from the oven and allow to cool to a temperate you can handle comfortably.

Scrape the squash away from the skin and place the squash in a blender.  Squeeze the roasted garlic out of the skins and into the blender.  Add the roasted onion quarters (remove any slices that appear dry).  Place the lid on the blender and blend on low speed for 30 seconds, then increase to high speed until smooth (about 45 seconds depending on the power of your blender).

Add to the blender the salt, thyme, and Soy Free Earth Balance buttery spread.  Place the lid back on the blender and blend on low speed for 30 seconds, then increase to high speed for about 45 seconds until all ingredients are incorporated.

Pour the contents from the blender into a medium size sauce pan.  Over low-medium heat, whisk in the first two cups of stock, one cup at a time.  Add the remaining stock 1/2 cup at a time until desired consistency is reached.

Allow the soup to cook for five minutes over low-medium heat, stirring occasionally.  Then reduce the heat to low and allow the soup to simmer for an additional 10 minutes, stirring occasionally.

To serve, ladle into bowls, sprinkle with a tiny pinch of kosher salt (if desired) and a turn or two of fresh ground black pepper.



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