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Gluten Free Roasted Butternut Squash Soup Recipe

Appetizers
Candida Friendly
Dairy Free
Gluten Free
Lunch/Dinner
Paleo
Sides
Vegan
Whole30
Vegetarian

The first day of fall here in Vancouver was rainy and cool, and it had me craving fall foods! I happened across some delicious looking butternut squash at the farmer's market, so decided on a gluten free (vegan) roasted butternut squash soup recipe.

I'm always surprised how easy blender soups can be. While this recipe takes 45 minutes total time, it's not all active - in fact I managed to get a whole second meal going at the same time while the squash was roasting.

Make sure to pin this recipe for Thanksgiving as it's the perfect appetizer!

Prep Time:

5

Cook Time:

40

Total Time:

45

Serves:

4

Ingredients:

  • 1 medium butternut squash, peeled, cut in half vertically and seeds removed
  • 1 tsp olive oil
  • salt & pepper
  • 1 tbsp olive oil (or coconut or avocado oil)
  • 1/2 red onion, diced
  • 4 large garlic cloves, crushed and finely chopped
  • 1 inch nob of ginger, peeled and finely chopped (it was about 1/2 the size of my thumb)
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • optional: cayenne
  • 750ml - 1L organic vegetable broth (less the thicker you want the soup)
  • salt & pepper

Directions:

  1. Preheat the oven to 400F - I used convection. If you don't have convection, do 425F
  2. Prep the squash by peeling, cutting in half vertically and removing the seeds (note: you don't have to peel it in advance, but then it's easier to handle once it's hot out of the oven)
  3. Brush the 1 tsp olive oil on the insides of the squash, and sprinkle with salt and pepper
  4. Roast for 40-50 minutes, until fork tender
  5. Meanwhile, heat the 1 TBSP olive oil pan over medium heat
  6. Add the red onion to the pan, along with 1 tsp salt and cook until translucent (about 3-4 minutes)
  7. Add the garlic and ginger and cook another 30-60 seconds, stirring the entire time so it doesn't burn
  8. Transfer the garlic, ginger and onion mixture to your blender
  9. Add the nutmeg and cinnamon (and optional cayenne) to the blender too
  10. Once the squash is cooked, remove from the oven and chop into 6 large chunks and add 3 chunks into the blender
  11. Add 1/2 the vegetable broth and blend well until creamy
  12. Remove 1/2 of the mixture from the blender, leaving some in
  13. Add the remaining squash and vegetable broth and blend again
  14. Mix back in the rest of the soup
  15. Garnish with red pepper flakes, cilantro or a touch of coconut cream (though the soup doesn't need anything as it's already really flavourful)

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