Looking for a different idea for soup, that's naturally Gluten Free. Winter Squash, specifically Butternut Squash makes a incredible creamy and dreamy soup.
Yield: 4 to 6 servings
4 tlbs. butter
1 large shallot, finally chopped
1 large butternut squash, about 3 lbs, cut in half length wise, seeds and strings scraped out.
6 cups, water or GF chicken stock
1 tsp. salt
1/2 cup heavy cream
1 tsp. brown sugar
pinch of ground nutmeg
In a shallow baking pan, place butternut squash skin side down, add a little water to the bottom of the pan and roast for 40-60 minutes at 350*, until tender. Remove from oven and cool until able to handle. Scrape flesh from skins and discard skins. Set flesh aside.
Melt butter in a large pot over medium heat. Add the shallots, stirring frequently, until translucent, about 3 minutes.
Add the squash to the pan and stir to blend. Add the water or chicken stock and simmer for about 20 minutes. Add brown sugar, salt and nutmeg. Stir to combine. Using an immersion blender, puree the soup until desired consistency. Add the cream and warm over low hear. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low hear until hot, do not boil.
Serve with your favorite GF bread or a nice salad.
Yield: 4 to 6 servings
4 tlbs. butter
1 large shallot, finally chopped
1 large butternut squash, about 3 lbs, cut in half length wise, seeds and strings scraped out.
6 cups, water or GF chicken stock
1 tsp. salt
1/2 cup heavy cream
1 tsp. brown sugar
pinch of ground nutmeg
In a shallow baking pan, place butternut squash skin side down, add a little water to the bottom of the pan and roast for 40-60 minutes at 350*, until tender. Remove from oven and cool until able to handle. Scrape flesh from skins and discard skins. Set flesh aside.
Melt butter in a large pot over medium heat. Add the shallots, stirring frequently, until translucent, about 3 minutes.
Add the squash to the pan and stir to blend. Add the water or chicken stock and simmer for about 20 minutes. Add brown sugar, salt and nutmeg. Stir to combine. Using an immersion blender, puree the soup until desired consistency. Add the cream and warm over low hear. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low hear until hot, do not boil.
Serve with your favorite GF bread or a nice salad.
No comments:
Post a Comment