Looking for a cozy, fall-inspired meal that’s easy to make and packed with flavor? This creamy gluten-free butternut squash soup is the perfect bowl of comfort you didn’t know you needed! With the Pampered Chef Deluxe Cooking Blender, you can make this whole soup right inside of the blender. It will puree and even cook the gluten-free butternut squash soup right inside of the blender! So whether you’re warming up after a chilly day or prepping for a stress-free dinner, this soup will quickly become your go-to for fall.
Why Choose Gluten-Free Butternut Squash Soup for Fall?
As leaves turn colors and the air gets crisp, a warm bowl of soup becomes a comfort. Gluten-free butternut squash soup is a great pick for a healthy and tasty fall soup. It’s good for people who can’t eat gluten and adds a special touch to autumn parties.
Why Butternut Squash?
Butternut squash shines among squashes with its delicious flavor and nutrients. It’s low in calories but packed with potassium, magnesium, and vitamin E, making it ideal for healthy, satisfying fall soups. Its natural sweetness and color also enhance your meal’s appearance.
An Easy Gluten Free Substitution
Making gluten-free butternut squash soup is perfect for fall. It’s full of health perks and rich flavors. Plus, it’s a great way to use up that great produce you grabbed from your local farmers market. Making it a gluten-free recipe is very simple. Most ingredients will be naturally gluten-free but always check your labels! Watch oat specifically for the rolled oats as many are not gluten-free. I love using Bob’s Red Mill Old Fashioned Rolled Oats for this recipe.
Step-by-Step Guide to Making Gluten-Free Butternut Squash Soup
Ingredients
Soup
- 2½ cups water
- 2 tbsp brown sugar
- 1 tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 3 cups butternut squash, peeled and cut into chunks
- 2 medium carrots, peeled and cut into chunks (about 1 cup)
- ½ medium onion, peeled and cut into chunks (about ½ cup)
- 2 garlic cloves, peeled
- ¼ cup dried apple, diced
Add In
- ½ cup heavy cream (Can also use coconut cream for a free option)
Granola
- 1 tbsp canola oil
- ½ cup gluten-free rolled oats
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1 tbsp honey
- 1 tbsp brown sugar
- ¼ cup pumpkin seeds
- ¼ cup dried apple, diced
Instructions
- Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
- When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the cream. Replace the cap and hold the PULSE button for 5 seconds, or until the cream is combined.*
- Meanwhile, for the granola, heat the oil the 10″ (25-cm) Nonstick Fry Pan for 3–5 minutes over medium heat. Add the oats, ginger, and cinnamon and cook, stirring occasionally, for 4–6 minutes, or until the oats are golden brown and the spices are fragrant. Remove the oats from the pan.
- Add the honey and brown sugar to the pan and cook for 1 minute, or until the mixture is bubbly. Add the oats and remaining granola ingredients to the pan and stir to coat. Remove the granola from the pan to cool slightly.
- To serve, pour the soup into bowls and top with the granola.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL of soup plus 2 tbsp/30 mL of granola): Calories 250, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 32 g, Fiber 4 g, Sugars 16 g, Protein 4 g
Recipe by Pampered Chef
Save this recipe for later? 👇
