Butternut Squash Soup
This is my first post. I'm not sure if I have coeliac disease but I have noticed lately that wheat/barley/etc. does negatively affect my digestive system. My pasta-addict-self is slowly finding new recipes to try that will be nicer to my body. I'm very happy to have found this community.
This is different than the Butternut Squash Soup recipe posted October 4th.
1 butternut squash
~2 tables spoons of butter or oil
~6 cups chicken stock
Vegetables: Potatoes, carrots, onion, broccoli, etc.
Nutmeg and cinnamon to taste.
Peel, dice, and saute the squash in the bottom of the soup pot with the butter/oil. While the squash is sauteing, you can chop up the larger veggies.
When the squash is sauteed, put it into a blender and puree it. When I tried this I found I had to do it in stages and use a wooden spoon to push the solid bits down to the blades but it didn't take too long.
Add the other vegetables and some of the stock to your pot. Add in the squash-puree and mix. Add more stock until you get the desired consistency. (If you didn't have all your vegetables chopped by the time your squash was done, just add what you have and keep chopping and adding till they're all in.)
Bring to a boil and let simmer for 30-40 minutes or until the vegetables are cooked through.
I added one sprinkle of nutmeg and two sprinkles of cinnamon to lightly cover the top of my soup and found that to be what I liked best.
Servings: 6ish?
This is extremely hearty and tasty with grilled cheese sandwiches (with GF bread of course)
This is different than the Butternut Squash Soup recipe posted October 4th.
1 butternut squash
~2 tables spoons of butter or oil
~6 cups chicken stock
Vegetables: Potatoes, carrots, onion, broccoli, etc.
Nutmeg and cinnamon to taste.
Peel, dice, and saute the squash in the bottom of the soup pot with the butter/oil. While the squash is sauteing, you can chop up the larger veggies.
When the squash is sauteed, put it into a blender and puree it. When I tried this I found I had to do it in stages and use a wooden spoon to push the solid bits down to the blades but it didn't take too long.
Add the other vegetables and some of the stock to your pot. Add in the squash-puree and mix. Add more stock until you get the desired consistency. (If you didn't have all your vegetables chopped by the time your squash was done, just add what you have and keep chopping and adding till they're all in.)
Bring to a boil and let simmer for 30-40 minutes or until the vegetables are cooked through.
I added one sprinkle of nutmeg and two sprinkles of cinnamon to lightly cover the top of my soup and found that to be what I liked best.
Servings: 6ish?
This is extremely hearty and tasty with grilled cheese sandwiches (with GF bread of course)