Gluten Free Recipes
A Fall Favorite And Gluten Free Recipe: Butternut Squash Soup
If you love the colors and flavors of fall, you’re sure to enjoy this butternut squash soup. It’s naturally gluten free, thickened with potato, and flavored with a tart apple and fresh rosemary. It will both nourish and warm your family on a chilly autumn evening.
Eating seasonal produce is a healthy way to feed your family. Many kinds of squash are in season during the fall. Butternut squash is a popular one. If your family isn’t too keen on squash, don’t give up right away. Try different varieties and use them in different types of recipes.
Butternut Squash Soup
- 1 medium butternut squash
- 1 small yellow onion
- 1 medium Granny Smith apple
- 2 medium gold potatoes
- 3 cups gluten-free chicken broth
- 1 Tablespoon cooking oil or butter
- 1/2 teaspoon fresh rosemary, snipped into little pieces (or 1/4 teaspoon dried)
- salt & pepper to taste
1. Peel the butternut squash. Cut off both ends, cut it in half lengthwise, and scoop out the seeds. Cut it into 3/4 inch cubes. You should have about 4 cups.
2. Peel, core, and chop the apple into large chunks.
3. Chop the onion into small pieces. You should have about 2/3 cup.
4. Peel and chop the potato into 3/4 inch cubes. You should have about 1 1/2 cups.
5. Heat the oil or butter in the bottom of a pot. Add the onion and sauté until softened.
6. Add the chicken broth and heat to boiling.
7. Stir in the squash, apple, onion, potatoes, and rosemary. Reduce heat, cover, and simmer until the vegetables are tender, about 8 – 10 minutes.
8. Add salt and pepper to taste.
9. Blend the soup with a hand-held immersion blender, or carefully add it in batches to a standing blender and puree. The soup should be smooth with no chunks in it.
10. Serve warm. Pork chops and spinach salad are great accompaniments.