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  • Jefferson Adams
    Jefferson Adams

    Roasted Butternut Squash Soup with Apples (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

      This easy-to-make butternut squash soup is the perfect treat for a heart fall meal. It freezes well for up to three weeks and is gluten-free.

    Caption: Image: CC BY-ND 2.0--BrownGuacamole

    Celiac.com 10/24/2019 - Rich, savory, creamy and delicious, butternut squash soup is a huge favorite for fall. This velvety version, is hearty, easy to make and sure to please. Best of all, it's gluten-free!

    Ingredients for 6 portions:

    For the sage brown butter:

    • 3-4 tablespoons unsalted butter
    • 6-8 large sage leaves

    For the soup:

    • 3½ pound butternut squash, cut lengthwise
    • 2 Granny Smith or other crisp, tart apples, peeled, cored, and chopped, plus 1 fresh apple, finely diced and tossed in lemon juice, for garnish
    • 1 tablespoon olive oil
    • 1 diced onion
    • 1 cup sliced carrots
    • 6 garlic cloves, peeled
    • 2 teaspoon kosher salt, or to taste
    • 6 cups chicken broth, plus more if needed
    • 1½ teaspoons ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon ground ginger
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon freshly ground black pepper
    • sage-infused brown butter
    • Crisp bacon, creme fraiche or sour cream, and chopped chives as a garnish

    Roast squash, carrots, garlic, apples, and onions in a roasting pan at 400 degrees F for about one hour, until squash is soft.

    Melt butter in a large stockpot over medium heat. Heat, stirring, until butter begins to turn brown. Stir in sage leaves.

    As sage leaves begin to crisp up, add roasted squash, carrots, garlic, apples, and onions, salt, cumin, coriander, ginger, cayenne, black pepper, and stock. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes to 1 hour. Cooking longer will yield a darker, richer soup.

    Purée in small batches in a food processor or blender until smooth, strain, and return to saucepan. Heat over low, thinning with more chicken stock as needed. 

    Adjust flavor with a splash of maple syrup or honey and/or apple cider vinegar or lemon juice.

    Serve in shallow bowls, garnished with toasted gluten-free bread, diced apples, bacon, creme fraiche or sour cream, and chopped chives as desired.

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    15 minutes ago, witch said:

    The recipe doesn't say how many sage leaves to use and I am assuming it must be gluten free chicken broth, thank you.

    It says 6-8 sage leaves.  And of course gluten-free ingredients - this is Celiac . Com

    Edited by kareng

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    15 hours ago, kareng said:

    It says 6-8 sage leaves.  And of course gluten-free ingredients - this is Celiac . Com

    I'm sorry,

    New to this as I was just diagnosed with Celiac and I am overwhelmed.

    I will have to learn to look all over the recipe before commenting, it was at the top and I'm used to all ingredients going down the page :) thank you for responding so quickly.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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