Hey friends!
Looking for a comforting and delicious soup? I’ve got the perfect recipe for you!
Today, I’m sharing my gluten-free butternut squash soup.
It’s creamy, hearty, and packed with flavor.
Plus, it’s super easy to whip up!
Grab your spoon, and let’s dive into this cozy bowl of goodness!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin or sweet potato for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly, as sweet potatoes may cook faster than butternut squash. Onions can be substituted with leeks or shallots to maintain the aromatic base of the soup. Use about half the amount of shallots compared to onions due to their stronger flavor. For a low-carb option, consider using cauliflower instead of butternut squash. This substitution will change the flavor and color of the soup but still provide a creamy texture when blended. Increase the amount of spices slightly to compensate for cauliflower’s milder taste.
| Preparation Time | 15-20 minutes |
| Cooking Time | 55-75 minutes |
| Total Time | 70-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 290-350
- Protein: 5-8 g
- Fat: 12-18 g
- Carbohydrates: 50-60 g
Ingredients
- 750 g small butternut squash (peeled, seeds removed, and chopped into pieces)
- 1 tablespoon vegetable or sunflower oil
- 2 medium onions, sliced thinly
- 1 tablespoon olive oil
- A pinch of salt
- A pinch of pepper
- A pinch of nutmeg
- 2 1/2 to 3 cups hot boiling water (600 – 720 ml)
Step 1: Prepare the Butternut Squash
Preheat your oven to 390°F (200°C).
Line a large baking tray with baking or greaseproof paper.
In a large bowl, toss the chunks of butternut squash with 1 tablespoon of oil, along with a pinch of salt and pepper to taste.
Ensure that the squash is evenly coated with the oil and seasonings.
Step 2: Roast the Butternut Squash
Transfer the seasoned butternut squash chunks onto the prepared baking tray, spreading them out evenly in a single layer.
Roast in the preheated oven for 45 minutes to 1 hour, until the squash is soft and caramelized, turning once halfway through the cooking time for even roasting.
Step 3: Caramelize the Onions
While the squash is roasting, heat a large skillet over medium-low heat.
Add sliced onions to the skillet with 1 tablespoon of olive oil and a generous pinch of salt.
Cook the onions for 10 to 15 minutes, stirring frequently, until they become soft and caramelized.
Be patient and allow the natural sugars in the onions to develop a rich caramel color.
Step 4: Combine Ingredients in a Pot
Once the butternut squash is roasted and the onions are caramelized, combine them in a deep pot.
Add a generous pinch of salt, pepper, and nutmeg to the mixture to enhance the flavor profile.
Step 5: Blend the Soup
Pour about 2 cups of boiling hot water into the pot containing the roasted squash and caramelized onions.
Use a hand blender to blend the mixture until smooth and creamy.
Alternatively, transfer the mixture to a large blender or food processor and blend until the desired consistency is reached.
You can add more hot water as needed to adjust the soup to your preferred thickness.
Step 6: Serve the Butternut Squash Soup
Once blended, taste the soup and adjust seasoning if necessary.
Serve the creamy butternut squash soup hot, garnished with your favorite toppings such as a swirl of cream, a sprinkle of fresh herbs, or toasted seeds.
Enjoy this comforting, flavorful soup on a chilly day!
