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Silky, Tangy Butternut Squash Soup (Gluten-Free)

A little cream cheese makes a silky, tangy butternut squash soup.


Butternut squash soup beckons hungry eaters. Photo: CC--Maja Dumat

Celiac.com 12/06/2016 - A good butternut squash soup is a delight to the palate, and the perfect meal for a chilly fall day. This recipe combines more traditional ingredients for butternut squash soup with cream cheese for a rich, tangy goodness.

Ingredients:

  • 6 cups peeled and cubed butternut squash
  • 1 package cream cheese (8 ounce)
  • 1 quart chicken stock
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 large potatoes, cubed
  • ½ teaspoon dried marjoram
  • pinch of ground cayenne pepper
  • salt and freshly ground black pepper, to taste

Directions:
Melt the butter in a large pot, and add the onion, celery, carrot, potatoes, and squash. Cook vegetables, stirring a bit, about 5 minutes, or until lightly browned.

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Add enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer about 40 minutes, until all vegetables are tender.

Add cream cheese, stirring until well blended.

Transfer the soup to a blender, one cup at a time, until smooth. Be sure to leave plenty of air space in the blender, cover with a towel, and blend carefully.

Return blended soup to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Serve with your favorite gluten-free bread.

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