Monday, September 26, 2011

Roasted Butternut Squash Soup with Croutons (Gluten and Dairy Free)

There are many ways to prepare a thick and hearty butternut squash soup.  This is just one version I like to make.  Roasting the squash first adds another layer of flavour and removes the need for too many additional ingredients.  This recipes serves 4.


1 medium butternut squash, cut in half with seeds removed
1 cooking onion, thinly sliced
1 clove garlic, minced or crushed
1 tablespoon extra virgin olive oil or butter substitute
4-6 cups gluten free chicken stock
1/4 tspn. nutmeg
1/4 tspn. cinnamon
1/4 tspn. thyme or sage
salt and pepper to taste
Gluten free croutons for garnish

Preheat oven to 375F

1. Grease or line a baking dish and arrange squash cut side down.  Prick with a fork and place in preheated oven.  Cook until skin begins to pucker and flesh is soft.  Set aside and let cool.

2. While squash is cooling, heat olive oil in soup pot.  Add onions and garlic and cook over medium heat until onions are completely soft.  Add 4 cups of chicken stock, nutmeg, cinnamon and dried herbs. 

3. Remove skin from squash and place flesh in the soup.  Bring to a boil and then turn down to a simmer.  Cook for approx. 20 min., until squash breaks down further and flavours are blended. 

4.  Using an immersion blender, blend soup until smooth, adding more stock if necessary.  I like my soup thick, but more stock can be added for a thinner consistency.  Add salt and pepper to taste.

5. Serve in warm bowls with croutons for garnish. 

*** If you are not dairy free, some cream can be stirred into the soup at the end for a richer consistency.

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