Gluten Free Butternut Squash Apple Soup
Gluten Free Butternut Squash Apple Soup requires roughly 45 minutes from start to finish. For $3.0 per serving, you get a soup that serves 5. One serving contains 325 calories, 25g of protein, and 4g of fat. It will be a hit at your Winter event. This recipe from Gluten Free Recipe Box requires rosemary, butternut squash, nutmeg, and garlic clove. 95 people were impressed by this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns an amazing spoonacular score of 95%. Try Gluten-Free Butternut Squash Soup, Butternut Squash Soup with Curry {Gluten Free & Low Fat}, and Gluten Free Butternut Squash Pie for similar recipes.
Servings: 5
Ingredients:
1/2 large apple, cubed (about 3/4")
1 medium butternut squash (about 3.5 lbs.), peeled, seeded and cubed (about 3/4")
1/2 cup coarsely chopped carrots (about 1 medium carrot)
1 large stalk coarsely chopped celery
4 cups low-sodium gluten-free chicken broth (HerbOx, Better Than Bouillon)
1-1/2 Tablespoons extra virgin olive oil
Sour cream or Greek yogurt and additional nutmeg for garnishing (or non-dairy alternative)
1/3 teaspoon ground thyme
1/4 teaspoon nutmeg
3/4 cup coarsely chopped onion (about 1 small onion)
1/3 teaspoon rosemary
Fine sea salt and fresh ground pepper, to taste
1 large whole clove garlic, minced (about 1 teaspoon)
Equipment:
pot
frying pan
food processor
sauce pan
blender
Cooking instruction summary:
Heat oil in a large pot.Add onion, carrots, celery and garlic to the pan and stir; sauté for about 4 minutes.Add thyme, rosemary and nutmeg; and stir. Cook for 1 more minute.Add squash and apples; and stir.Add chicken broth; and bring to a boil. (Add more chicken broth, if necessary, so that the chicken broth meets the top of the squash and apple cubes.)Lower temperature to medium; and allow to simmer for about 35 minutes.Puree in a food processor or blender in batches until smooth; salt and pepper to taste. (Allow it to cool some if you are using a blender to puree it, or the pressure from the heat will blow off the lid during blending.Reheat in a sauce pan, if necessary. Garnish with a dab of sour cream or Greek yogurt and then sprinkle with a couple of dashes of nutmeg, or with gluten free breadsticks if desired. Schars makes good ones. Serve warm or cold.
Step by step:
1. Heat oil in a large pot.
2. Add onion, carrots, celery and garlic to the pan and stir; sauté for about 4 minutes.
3. Add thyme, rosemary and nutmeg; and stir. Cook for 1 more minute.
4. Add squash and apples; and stir.
5. Add chicken broth; and bring to a boil. (
6. Add more chicken broth, if necessary, so that the chicken broth meets the top of the squash and apple cubes.)Lower temperature to medium; and allow to simmer for about 35 minutes.Puree in a food processor or blender in batches until smooth; salt and pepper to taste. (Allow it to cool some if you are using a blender to puree it, or the pressure from the heat will blow off the lid during blending.Reheat in a sauce pan, if necessary.
7. Garnish with a dab of sour cream or Greek yogurt and then sprinkle with a couple of dashes of nutmeg, or with gluten free breadsticks if desired. Schars makes good ones.
8. Serve warm or cold.
Nutrition Information:
covered percent of daily need
