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    Butternut Squash Soup with Apples and Bacon (Gluten-Free)


    Jefferson Adams

    Butternut squash soup is one of my perennial favorites. Rich, silky, savory and delicious, butternut squash soup lends itself well to various modifications.


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    In this case, we've added bacon and a Granny Smith apple to help an already delicious soup to turn a few corners.

    This recipe yields a wonderful soup that will delight lovers of traditional butternut squash soup, and maybe even win you some new converts.

    Photo: CC--fritishIngredients:
    6 strips bacon, chopped
    2 tablespoons butter
    1 large leek (white and pale green parts only), chopped
    ½ large onion, chopped
    2 celery stalks, chopped
    1 carrot, diced
    2 cloves garlic
    2 tablespoons chopped chives
    1 large potato, peeled and cubed
    1 butternut squash - peeled, seeded, and cut into 1-inch cubes
    1 Granny Smith apple, peeled, cored, and sliced ¼-inch thick
    ½ cup apple cider
    1 quart gluten-free chicken stock
    ¼ cup dry white wine (optional)
    ½ cup sour cream
    1 pinch ground cumin
    1 pinch ground allspice
    1 pinch of nutmeg
    2 sprigs fresh thyme
    salt and pepper to taste

    Directions:
    Preheat an oven to 375 degrees F (190 degrees C).

    In a large bowl, drizzle squash cubes with olive oil, mix until well-coated, then sprinkle with salt and pepper.

    Heat oven to 375 degrees (195 degrees C), and roast squash on a single layer on a baking pan, turning once, until fork-tender and caramelized. About 30 to 40 minutes.

    Cook the bacon in a large soup pot on medium-high for about 10 minutes, until evenly browned. Place cooked bacon on a plate, keeping the bacon drippings in the pot.

    Add the onion, leek, celery, carrot, potato, bay leaf, cumin, allspice, thyme, butter, salt and pepper to the soup pot, and cook on medium-high in bacon drippings until the carrots and celery are soft.

    Mix in the apples and cooked squash and cook another 5 minutes.

    Stir the garlic into the mixture and cook about another minute.

    Pour the apple cider over the mixture; reduce heat to medium-low and simmer until the liquid is reduced by half.

    Stir in the chicken stock; simmer over medium-low heat for another 20 minutes.

    Pureé the soup in small batches in a blender, or use an immersion blender.

    If using a regular blender, please be careful! Don't fill the blender more than half-way, or you risk scalding yourself if the liquid escapes while blending.

    Tip: When blending hot liquids, be sure to remove the center lid piece of a stand blender so the steam can escape.

    Cover the hole with a dish towel while blending. Stir the nutmeg into the soup.

    Once the soup is blended and smooth, spoon into serving bowls and garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces. Be sure to remove fresh thyme springs before serving.

    Serve with your favorite toasted gluten-free bread, or a delicious salad, for a wonderful meal.

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  • Related Articles

    Jefferson Adams
    The fall harvest means the markets are packed with lots of juicy and delicious squash varieties. One of my favorite ways to enjoy the rich, earthy flavor of squash is in a rich, creamy squash soup. For that, I like to use the fabulous butternut squash. This soup is easy to make, hearty, nourishing, and delicious. It is wonderful fresh off the stove, or you can make it ahead of time and freeze it for later.
    Ingredients:
    2 pounds butternut squash, peeled, split lengthwise, seeded, and cut into 2x2-inch chunks
    2 tablespoons extra-virgin olive oil
    2 Granny Smith, Braeburn, or Golden Delicious apples, cored and split in half lengthwise
    1 quart gluten-free chicken broth
    ½ cup heavy cream
    ¼ teaspoon freshly ground nutmeg
    1 tablespoon sugar
    salt and pepper to taste
    Directions:
    Preheat the oven to 350 degrees F.
    In a large mixing bowl, toss the chunks of squash with olive oil until coated, and arrange on a large rimmed baking sheet.
    Arrange apples on the baking sheet, skin side up.
    Roast apples and squash until tender when stuck with a fork, about 30 minutes.
    Using a spoon, scrape the apple flesh out of the skin add to the bowl. Discard the apple skins.
    Place roasted squash with apple flesh in a food processor. Puree the squash and apple chunks until smooth.
    Add 1 cup of the stock and puree again until smooth and well-blended
    Transfer this mixture to a large stock pot, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring mixture to a boil, then reduce to a simmer for 10 minutes.
    Remove from heat, and transfer to serving bowls. Add salt and pepper to taste.


    Jefferson Adams
    Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes.
    So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests.
    This recipe delivers a soup that will do just that.
    Ingredients:
    4 bacon slices
    3 pounds baking potatoes
    2 cups gluten-free chicken broth
    2 cups onion, chopped
    3 garlic cloves, minced
    1 bay leaf
    4 cups whole milk
    ¾ teaspoon black pepper
    ½ cup sliced green onions
    ¾ cup sharp cheddar cheese, shredded
    1 teaspoon salt
    Directions:
    In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot.
    Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork.
    Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside.
    When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft.
    Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil.
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    Jefferson Adams
    Celiac.com 01/02/2014 - A smooth, rich, flavorful butternut squash soup is worth its weight in gold on a cold winter night; worth at least two quarts of your favorite ice cream, or possibly the cuddling of a warm spouse.
    This recipe adds one of my favorite sausages, Niman Ranch apple Gouda, for a welcome, extra hearty spin on this traditional classic soup.
    Ingredients:
    10 ounces Niman Ranch cooked apple and Gouda sausage, cut into 1/2-inch pieces 4 cups cubed peeled butternut squash 3 medium carrots, chopped 1 stalk celery, chopped ½ medium onion, chopped 2½ cups chicken broth ⅓ cup plus 1 tablespoon extra-virgin olive oil ⅓ cup fresh thyme leaves or Italian parsley dash of mustard Kosher salt and freshly ground pepper bacon as garnish minced scallion as garnish sour cream or yogurt as garnish  Directions:
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    Purée the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and serve warm with toasted gluten-free bread. Garnish with scallion, sour cream, and bacon as desired.

  • Recent Articles

    Jefferson Adams
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    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
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    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.