Gluten Free Butternut Squash Soup

This Gluten Free Butternut Squash Soup is one of my favorite soup recipes, and it’s brimming with delicious fall flavour.

Gluten Free Butternut Squash SoupI kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. A little bit of butter rounds out the flavour and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for a vegan soup.) 

Gluten Free Butternut Squash SoupThis soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some coconut cream for some extra visual appeal.

The butternut squash is rich in Vitamins A and C plus potassium. Just 100 grams of this autumn squash has over 200% of your daily value of Vitamin A. Full-fat coconut cream adds a richness to this Butternut Squash Soup, plus a boost of healthy fats. If you can’t do coconut cream for some reason, substitute with any non-dairy milk of your choice. I think cashew milk would be delicious in this.

Gluten Free Butternut Squash SoupThis Gluten Free Butternut Squash Soup is one of my favorites to make-ahead and then freeze. Stored properly, it’ll last for up to 6 months in the freezer.

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Gluten Free Butternut Squash Soup
 
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Butternut squash just screams “fall.” Enjoy it in this creamy soup!
Author:
Serves: serves 8
Ingredients
  • 2 tbsp spreadable butter
  • 2 small onions peeled, finely chopped
  • 2 garlic cloves peeled, finely chopped
  • 1 kg butternut squash, peel, scoop out the seeds and strings, cut in large chunks
  • 2 small carrots peeled, roughly sliced
  • 3 cup reduced-salt vegetable stock
  • ½ cup coconut cream
  • 1 tsp dried thyme
  • ½ tsp sea salt
  • ½ tsp Freshly ground black pepper
Instructions
  1. Melt butter in a large non-stick pan over a medium heat.
  2. Cook onion and garlic for 3 minutes until fragrant stirring occasionally.
  3. Add butternut squash pieces, carrots slices. Give a good stir, cover and cook for 2 more minutes until fragrant
  4. Add the vegetable stock, thyme, salt and pepper. Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.
  5. Blend soup to a smooth consistency using an immersion stick blender. Season to taste. Serve with a spoonful of coconut cream, cracked black pepper

Gluten Free Butternut Squash Soup

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