I love love love butternut squash and found this gluten free soup recipe. Perfect fall soup!
Ingredients:
1 extra large butternut squash
1 15ounce can of Libby's Pumpkin
1 large Honeycrisp apple, peeled and cored and cubed or you can use 1 and 1/2 cups of apple juice
1/4 cup of diced yellow onion
2-3 tablespoons coconut oil
1/4 teaspoon curry powder
1 and 1/2 cups of vegetable broth
1 and 1/2 cup of unsweetened almond milk
1 and 1/2 teaspoon honey
salt and pepper to taste
few dashes to 1/2 teaspoon of cinnamon or nutmeg although I use the dashes and add more if needed
1 and 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
roasted pumpkin seeds for garnish
Preheat the oven to 450 degrees. Peel the squash and remove the seeds then cut into chunks. Place the squash chunks in a baking dish or cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450 defrees for 25-30 minutes or until the squash is fork tender.
In a large stock pot, saute the diced apple and onion until soft then add the squash. Mash the squash with a potato masher right in that pot. Add the pumpkin, almond milk, and vegetable broth. Mix well.
Transfer this mixture to a food processor and blend until smooth and creamy then transfer back to the stock pot. Add the honey, curry, cinnamon, and salt and pepper. Heat to boiling then reduce to a low simmer for 15 to 30 minutes.
Serve in bowls and garnish with the roasted pumpkin seeds. I usually serve this with crusty gluten free bread.
Side note: If you use a really big butternut squash you might need to adjust the apple or juice, vegetable broth, and/or almond milk. Vice versa if the squash is on the smaller side the you decrease the amounts of liquids used.
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