Gluten Free Butternut Squash Soup
 
Prep time
Cook time
Total time
 
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
Recipe by at https://laurasglutenfreekitchen.com/2017/11/gluten-free-butternut-squash-soup/