Gluten Free Butternut Squash Soup Recipes

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GLUTEN-FREE BUTTERNUT SQUASH SOUP



Gluten-Free Butternut Squash Soup image

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

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
2 medium pears, peeled and sliced
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 cup whipping (heavy) cream
1 medium unpeeled pear, sliced
1/2 cup chopped pecans, toasted

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



Gluten-Free Butternut Squash Soup Recipe image

Gluten-Free Butternut Squash Soup is a comforting classic soup that will satisfy you on a cold day. With it's creamy texture, it's the perfect option for lunch.

Provided by Brenda Bennett

Categories     Dinner     Lunch     Soup

Time 1h

Yield 6

Number Of Ingredients 14

3 pounds butternut squash (peeled, seeded, cubed, about 12 cups)
2 tablespoons extra-virgin olive oil
1 garlic clove (minced)
1 cup onion (chopped)
3 cups chicken broth (gluten-free, low sodium or vegetable broth)
3 cups water
1/2 teaspoon marjoram
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon butter (or oil)
Garnish : sour cream
Garnish : pumpkin seeds (toasted)

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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