Nothing quite so soothing at this time of year as a warm bowl of creamy squash soup. YUM! This soup can be made with butternut (my squash of choice for soups) or pretty much any other variety you might have on hand.
If you haven’t begun exploring the world of squash, I highly encourage you to do so. If you feel a little intimidated by how to cut and cook squash, be sure to check out my post Super-Easy Baked Winter Squash. Some of my personal favorites include delicata, carnival, blue hubbard and turban. And, of course, acorn is pretty great too!
Butternut Squash Soup
2 Tbsp. coconut oil or olive oil
1 onion, chopped (or 2 leeks)
2 cloves garlic, crushed
4 cups water
1 butternut squash, cubed
2 carrots, sliced
¾ tsp. curry powder
½ tsp. ground cinnamon
½ tsp. ground ginger*
1 tsp. sea salt
pinch of cayenne
opt: 1 cup non-dairy milk
opt: 1-2 apples, sliced
Sauté onions and garlic in oil. Add the rest of the ingredients (except for non-dairy milk), bring to a boil and then simmer for about half an hour, until squash is tender. Puree and then mix in non-dairy milk before serving.
*or ½ inch fresh ginger, grated
This soup recipe was originally published in my Everyday Wholesome Soup book. For more great gluten-free recipes for lunch, check out this collection of 52 soups, stews and chowders and 30 great soup accompaniments.
For more great gluten-free, dairy-free vegetarian recipes, get a copy of my first (and most popular) book!