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Gluten-Free Butternut Squash Soup Recipe

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Butternut Squash Soup (Stovetop and Slow Cooker) The Forked Spoon
Butternut Squash Soup (Stovetop and Slow Cooker) The Forked Spoon from theforkedspoon.com

Description

This gluten-free butternut squash soup is a perfect meal for those chilly nights. The soup is creamy, flavorful, and filling. The recipe is easy to make, and it only takes about an hour to prepare from start to finish. The soup is perfect for people who are gluten intolerant or those who are looking for a healthy and delicious meal.

Prep Time

The prep time for the gluten-free butternut squash soup is about 15 minutes. You will need to peel and chop the butternut squash, onions, and garlic. You will also need to gather the rest of the ingredients and equipment.

Cook Time

The cook time for the soup is about 45 minutes. You will need to saute the onions and garlic, add the butternut squash, broth, and spices, and let the mixture simmer for about 30 minutes. Afterward, you will blend the soup until it is smooth and creamy.

Ingredients

  • 1 medium-sized butternut squash, peeled and chopped
  • 1 tablespoon olive oil
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Equipment

  • Large pot
  • Immersion blender or blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions and minced garlic to the pot and saute for 5 minutes, or until the onions are translucent.
  3. Add the chopped butternut squash, vegetable broth, ground cumin, ground coriander, ground cinnamon, ground nutmeg, salt, and black pepper to the pot.
  4. Stir the ingredients to combine.
  5. Bring the mixture to a boil and then reduce the heat to low.
  6. Cover the pot with a lid and let the mixture simmer for 30 minutes, or until the butternut squash is tender.
  7. Remove the pot from the heat and let the mixture cool for 5 minutes.
  8. Blend the soup in the pot with an immersion blender until it is smooth and creamy. If you don't have an immersion blender, transfer the soup to a blender and blend until smooth.
  9. Return the pot to the stove over low heat.
  10. Add the heavy cream to the pot and stir to combine.
  11. Heat the soup for 5 minutes, or until it is hot.
  12. Serve the soup hot and enjoy!

Notes

  • You can store the soup in an airtight container in the refrigerator for up to 4 days.
  • You can freeze the soup for up to 3 months.
  • You can substitute the heavy cream with coconut cream to make the soup vegan.

Nutrition Info

  • Calories: 220
  • Protein: 3g
  • Fat: 11g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 720mg

Recipes FAQ

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth. However, the soup will no longer be vegetarian.

Can I use a different type of squash?

Yes, you can use a different type of squash, such as acorn squash or pumpkin. However, the flavor and texture of the soup may be different.

Recipe Tips

  • Make sure to chop the butternut squash into small pieces to ensure that it cooks evenly.
  • If you don't have an immersion blender, be careful when blending the soup in a blender. Make sure to blend the soup in batches and let it cool before blending.
  • You can add more or less spices depending on your taste preferences.
  • You can garnish the soup with croutons, chopped herbs, or a drizzle of olive oil.

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