Gluten Free Butternut Squash Soup
Submitted by Always Gluten Free
Gluten-free butternut squash soup, naturally creamy and warmed with curry powder, cinnamon, nutmeg, and cloves. A velvety, low-fat fall soup blended right in the pot.
YIELD
4 servingsPREP
60 minCOOK
45 minREADY
60 minVelvety, warmly spiced, and gluten-free by nature, this butternut squash soup gets all its creaminess from the squash itself, with no cream required. Once the squash is boiled soft, it purees into a silky base just by mashing and whisking.
The flavor comes from building a foundation first: onion, carrot, and celery soften in olive oil, then the spices bloom right in the pan. Curry powder leads, backed by cinnamon, nutmeg, and a whisper of clove, which is what lifts this above a plain squash puree.
Thin it with water to the body you like, and let it simmer until everything melts together.
Kitchen Tips
- Bloom the curry powder and spices in the hot oil before adding liquid; it wakes up their flavor.
- Cook the squash until it is very soft so it mashes and purees smooth.
- Add water gradually to control the thickness, from a thick puree to a sippable soup.
- An immersion blender gives the silkiest texture if you want it perfectly smooth.
Variations
- Swap the water for vegetable broth for a deeper savory base.
- Stir in a splash of coconut milk for richness while keeping it dairy-free.
- Finish with toasted pumpkin seeds or a swirl of yogurt.
Ingredients
Directions
Fresh butternut squash recipe, always gluten free recipes! Right off the stove soup!
Peel butter squash and cut in half. Take out insides. Cut squash into one inch by one inch cubes.
Place cut up squash into boiling pot. Fill with water and add enough to cover the squash.
Add a pinch of salt and a three table spoons to the water.
Now boil for about 35 minutes, until squash is super soft.
When done place your colander(spaghetti drainer) into the sink and drain the squash.
Clean and dry boiling pan.
Peel and cut onion into small pieces. Add two to three table spoons of olive oil into boiling pan.
Add onions and cook them until they are slightly brown.
Add herbs cut up, the carrot, the celery stick, the clove, the bay leaf, a pinch of nutmeg power, a pinch of pepper, a pinch of salt, and about four table spoons of curry powder.
Mix ingredients and cook for about thirty seconds before adding the squash.
Add squash and mash with a cooking spoon.
Mix ingredients and be careful not to burn mixture.
Add five cups of water and mix. Turn to a boil and then lower the heat.
Add a tablespoon of cinnamon powder.
Cook for about 45 minutes occasionally stirring mixture with a whisk to puree. If soup becomes too thick add water.
Serve hot, or heat up later!
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