Who’s excited to kickstart their health this New Year?
am, that’s why I’m featuring a week of awesome gluten-free soup recipes to start off the year, plus January is National Soup Month, so the timing is perfect!
Gluten-free soups – especially the roasted butternut squash soup recipe I’m about to share – are good for you in so many ways.
For starters, they are super healthy because they are filled with warming broths, delicious vegetables and whole grains that flood your body with goodness without making your digestive system work in overtime to chew and digest your food.
Many gluten-free soups are also so easy to make. You put the soup in a pot, allow it to simmer for an hour or so, and then you can eat the soup right then and there as a delicious meal.
Soup can also be filling because they’re often loaded with fiber-rich veggies and whole grains that fill you up without making you feel bloated and stuffed.
Finally, gluten-free soups make the perfect freezer meals. You can double your gluten-free soup recipes and then eat half now and save half for a night when you don’t feel like cooking.
Today I’m going to show you how to make a beautiful, rich and filling gluten-free roasted butternut squash recipe.
Butternut squash is a sweet vegetable loaded with vitamin A and vitamin C, making this bright orange vegetable a power player in your healthy, gluten-free diet. Butternut squash has the perfect amount of sweetness too – so if you crave sugar enjoy this soup vs. candy or cookies.
The only reason I don’t cook butternut squash as often as I like is that the squash is tough to peel and cut. I always feel like I’m going to cut off my fingers trying to cube it!
I also don’t love butternut squash soup recipes that include heavy cream. I’m not a fan of cooking with a lot of dairy and the heavy cream makes the soup less than healthy for you. When you make your own gluten-free butternut squash soup recipe, you can make it however you like it and without heavy cream.
How to Make Roasted Butternut Squash Soup
This recipe is really easy to make … but you do want to give yourself time to roast the butternut squash first. Roasting will bring out more flavor from the sweet vegetable and make your soup really shine!
To roast the vegetables first, place the following ingredients on a non-stick baking sheet:
- Butternut squash
Dice the vegetables and coat them with a little avocado oil, Kosher salt, black pepper, dried thyme and dried rosemary. Cook it at 350º F for about 40-45 minutes, tossing the vegetables half way.
Once the vegetables are roasted, you’ll add them to your food processor or high-speed blender. Alternatively, you could add the roasted vegetables to a bowl and use a handheld immersion blender to blend them.
(Please notet I set aside a few cubes of roasted butternut squash to add to my soup.)
You’ll also add half of the broth to the vegetables to help them process in your processor or blender.
Once the vegetables are thoroughly blended, add them to a large pot and add the remaining broth. Season with more salt, to taste and only if needed.
Bring the soup to a boil, then simmer under the soup is a desired texture.
You’re now ready to enjoy this wonderful, gluten-free roasted butternut squash soup.
I add a few roasted butternut squash cubes to the soup, and sometimes add some pumpkin seeds on top too for some delicious texture.
Other Recipes You Might Enjoy
Try these recipes too:
- Easy Gluten-Free Matzo Ball Soup Recipe
- Gluten-Free Ramen Noodles Soup
- Vegetarian Minestrone Soup with Oodles of Noodles
- Hearty Slow Cooker Chicken Enchilada Soup
- Easy and Gluten-Free Chicken and Dumpling Soup
- Happy Egg Drop Soup
Gluten-Free Roasted Butternut Squash Soup
- 24 ounces butternut squash cubed
- 1 medium onion diced
- 4 ounces carrots 2 cups
- 3 celery stalks cut in chunks
- 1 Tbsp avocado oil or vegetable oil
- 1 tsp Kosher salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- black pepper to taste
- 3 1/2 cups chicken or vegetable broth
- Pumpkin seeds optional, for topping
- Preheat oven to 350º F. Lightly grease a non-stick baking sheet.
- Add the cubed and diced butternut squash, onion, carrots and celery. Toss with 1 tbsp oil, S&P, thyme and rosemary. Bake for 40-45 minutes (tossing mixture way through) until nicely roasted but not burned.
- Add roasted vegetables to a food processor, high-speed blender or a bowl (using your immersion blend) and blend with 1-2 cups of the broth until smooth. (I reserve a few butternut squash cubes prior to blending to add as as soup toppiing).
- Add the mixture to a pot and add remaining broth. Bring to a boil and simmer until desired texture. Add additional salt (if needed) to taste.
- Top Individual portions with pumpkin seeds (optional).