Gluten Free Autumn Squash Soup Recipes

BUTTERNUT SQUASH SOUP

Steps:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
• Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes and until softened.
• Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. I used 1 teaspoon of salt.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
• Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!

GLUTEN FREE AUTUMN SQUASH SOUP

Steps:

• In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.
• Cook for approximately 15 minutes or until the squash is nice and soft.
• In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.
• Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.
• Set the soup aside and let it rest for 25-30 minutes.
• In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.
• Sprinkle the pumpkin seeds over each bowl before serving.

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!

PANERA BREAD'S AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 450°.
• Peel squash.
• Remove seeds and cut in chunks.
• Place in baking dish or on cookie sheet and drizzle with oil.
• Sprinkle generously with salt and pepper.
• Bake at 450° for 25-30 minutes or until fork tender.
• Mash squash with a potato masher and place in a large stock pot.
• Add pumpkin, apple juice, half-and-half and vegetable broth.
• Puree ingredients with an immersion blender until well mixed.
• Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
• To serve, garnish bowls of soup with roasted pumpkin seeds.