Gluten Free Autumn Squash Soup Recipes

GLUTEN-FREE BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Gather the ingredients.
• In a dutch oven or large pot, heat oil and cook garlic and onion until translucent.
• Add squash and broth and water to the pot.
• Bring to a boil and simmer until squash is tender-15 to 20 minutes.
• Remove squash with a slotted spoon and puree in a blender.
• Return squash to dutch oven, add seasonings and butter.
• Serve topped with sour cream and toasted pumpkin seeds.
• Enjoy!

GLUTEN-FREE BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
• Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
• Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

GLUTEN FREE AUTUMN SQUASH SOUP

Steps:

• In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.
• Cook for approximately 15 minutes or until the squash is nice and soft.
• In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.
• Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.
• Set the soup aside and let it rest for 25-30 minutes.
• In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.
• Sprinkle the pumpkin seeds over each bowl before serving.

AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
• Roast squash in preheated oven until fork-tender, about 30 minutes.
• Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.