Gluten-Free Butternut Squash Soup Recipe

Name: Gluten-Free Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds butternut squash, peeled, seeded, cubed, about 12 cups; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1 cup chopped onion; 3 cups chicken broth, gluten-free, low-sodium, or vegetable broth; 3 cups water; 1/2 teaspoon dried marjoram; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 1 tablespoon butter, or oil; Sour cream, for garnish; Toasted pumpkin seeds, for garnish

A creamy and comforting gluten-free butternut squash soup, perfect for a satisfying meal on a cold day.

⭐ 4.1 (9 reviews) Prep: 10 minCook: 20 minTotal: 60 minYields: 6 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

American

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Instructions

In a large pot, heat oil and sauté garlic and onion until tender.
Add squash, broth, and water; bring to a boil, then simmer for 15-20 minutes until squash is tender.
Remove the cooked squash and puree it in a blender.
Return the pureed squash to the pot, then stir in seasonings and butter.
Serve hot, garnished with sour cream and toasted pumpkin seeds.

Nutritional Info (per serving)

Calories: 254 kcal

Carbohydrate: 48 g

Cholesterol: 9 mg

Fiber: 14 g

Protein: 5 g

Saturated Fat: 2 g

Sodium: 582 mg

Sugar: 10 g

Fat: 8 g

Unsaturated Fat: 0 g