A few weeks ago I tried a cup of Panera’s Butternut Squash soup, and was it ever good. I immediately set about trying to make a copycat recipe and to my delight and (quite frankly) surprise I nailed it the first try.
The soup is naturally gluten-free (and can easily be made paleo by changing the type of milk and omitting the maple syrup).
Looking for more gluten-free resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
To me this recipe just tastes like fall. Because squash is in season is incredibly inexpensive to make, you’ll want to put this Simple Butternut Squash recipe in your regular menu rotation.
Simple Butternut Squash Soup
- 1 Quart of Vegetable Stock
- 2 Cups of Milk (I use rice due to intolerance)
- 2 Teaspoons of Cinnamon
- 1 Tablespoon of Garlic
- 1/2 Teaspoon Pepper
- 2 Dashes of Pumpkin Spice
- 1/8-1/4 cup Maple Syrup
- 1 Large or 2 Small Butternut Squash
- 2 Tablespoons of Butter or Oil Substitute
- Peel the butternut squash until no skin remains. Chop it into medium sized pieces. Remove the seeds and pulp.
- If your peeler is not sharp enough to peel the squash simply cook the squash ahead of time by roasting it in the oven. Poke holes in it and roast whole for about an hour at 350 degrees. After the squash cools slice open, remove seeds and pulp. Set aside the flesh of the squash and discard the peel.
- Add your uncooked peeled squash, or your cooked squash to a large stockpot.
- Combine remaining ingredients. Whisk or stir together
- Bring to a boil then simmer on medium for at least an hour, more if you did not precook your squash.
- Using an emulsion blender puree the soup until smooth. If you do not own an emulsion blender any type of food processor can be used. You may want to let the soup cool slightly first, and blend in small batches to avoid burns.
- Keep on low heat until ready to serve.
This is probably my favorite squash recipe. And it freezes well. Be sure to let me know your favorite way to eat squash in the comments!