Gluten Free Roasted Butternut Squash Soup
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Gluten Free Roasted Butternut Squash Soup

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Dairy Free


Egg Free


Gluten Free




Milk Allergy


Nut Free


Peanut Free


Soy Free


Roasted Butternut Squash Soup is an autumn standard. By omitting the half-and-half or cream and the marscapone cheese, which are all optional ingredients, this dish is not only gluten free but is free from all the top eight allergens; Milk, Egg, Soy, Fish, Shellfish, Peanut, Wheat, and Tree Nuts. This hearty soup is good as an appetizer or paired as a side with a sandwich or salad. Optional serving tip: serve soup in hollowed out mini pumpkins for fun and creativity. Recipe inspiration by Michael Chiarello of the Food Network.

  • Ingredients

    Roasted Winter Squash :

    6 lbs of butternut squash. I buy the prepared and cubed in the produce section of my grocery store.

    Salt & Pepper

    1 cup unsalted butter

    5 tablespoons of finely chopped fresh sage leaves

    4 teaspoons of sugar

    1/2 cup balsalmic vinegar

    1/2 cup molasses


    For the Soup:

    4 Tablespoons Olive Oil

    1 cup diced onion

    1/2 cup diced celery

    1/2 cup diced carrots

    (onion, celery, and carrots can also be bought already diced to save time and energy)

    1 cinnamon stick

    Salt & Pepper

    4 cups of Pacific Foods Chicken Stock

    4 cups of low sodium chicken broth (allergy friendly) of your choice

    1/2 teaspoon of ground coriander (optional)

    3 cups of winter squash recipe

    1/2 cup of half-and-half (optional)

    1/2 cup of heavy cream (optional or some combination of half & half and heavy cream depending upon texture desired)

  • Methods / Steps
    Heat olive oil in large saucepan over medium heat. Add the onion, celery, carrots and cinnamon stick and saute until the veggies are soft,careful to not overcook. This takes about 10 minutes. Add to the vegetable mixture the chicken stock and coriander and boil. Add the roasted squash and cook for about 10 minutes on medium low heat. Remove the cinnamon stick. Use your blender to puree the mixture until smooth. If you are making this ahead, place this in a covered container and refrigerate until you are ready to serve.

    In a separate pan, take fresh sage and toast it gently with a little bit of olive oil. Set aside.

    To serve, heat the soup in a pan. If you are using the half-and-half or cream, add now and heat until warm. Ladle into hollowed out pumpkins or bowls, sprinkle with the toasted sage or dollop of marscarpone cheese.

    Roasted Winter Squash:
    Preheat oven to 400 degrees and place the peeled, 1-inch cubed pieces into a large bowl. Season with salt and pepper. Place the butter in a medium-high heated skillet and brown. Remove from heat when foam ceases and butter shows the light brown color. Immediately add the sage, rosemary, sugar, vinegar, and molasses. Bring to a boil and reduce heat. Simmer for 1-2 minutes more. Pour the liquid over the squash and toss until coated. Place the squash in a large casserole dish or baking sheet and put in the oven for about 1 hour. The squash should be caramelized and tender.Place the squash in a blender or food processor and blend until smooth. Can be refrigerated up to 5 days or frozen for about 2 months.