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Gluten Free Butternut Squash Soup

 
30

Garden Fresh Flavor!

Yield

4

servings

Prep

60

min

Cook

45

min

Ready

60

min

 

Ingredients

1 each butternut squash
*
1 each celery
1 each carrots
1 each onions
1 x mixed herbs
fresh
*
1 x curry powder
to taste
*
1 x nutmeg
ground
*
1 x cinnamon
to taste
*
1 each bay leaves
*
1 each cloves, ground
*
1 x olive oil
*
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Fresh butternut squash recipe, always gluten free recipes! Right off the stove soup!

Peel butter squash and cut in half. Take out insides. Cut squash into one inch by one inch cubes.

Place cut up squash into boiling pot. Fill with water and add enough to cover the squash.

Add a pinch of salt and a three table spoons to the water.

Now boil for about 35 minutes, until squash is super soft.

When done place your colander(spaghetti drainer) into the sink and drain the squash.

Clean and dry boiling pan.

Peel and cut onion into small pieces. Add two to three table spoons of olive oil into boiling pan.

Add onions and cook them until they are slightly brown.

Add herbs cut up, the carrot, the celery stick, the clove, the bay leaf, a pinch of nutmeg power, a pinch of pepper, a pinch of salt, and about four table spoons of curry powder.

Mix ingredients and cook for about thirty seconds before adding the squash.

Add squash and mash with a cooking spoon.

Mix ingredients and be careful not to burn mixture.

Add five cups of water and mix. Turn to a boil and then lower the heat.

Add a tablespoon of cinnamon powder.

Cook for about 45 minutes occasionally stirring mixture with a whisk to puree. If soup becomes too thick add water.

Serve hot, or heat up later!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 180% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 52% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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