Gluten Free Butternut Squash Soup Recipes
GLUTEN-FREE BUTTERNUT SQUASH SOUP
Savor a creamy, savory soup with flavorful squash and herbs.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 155, Carbohydrate 12 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg
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!
Nutrition Facts : Calories 239 kcal, Carbohydrate 44 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 378 mg, Fat 7 g, ServingSize 10 cups (6 servings), UnsaturatedFat 5 g
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