Roasted, Curried Butternut Squash Soup (GF, DF, EF)

Roasted, Curried Butternut Squash Soup (GF, DF, EF) It’s pumpkin season still. Every time I look around there’s a pumpkin spice product somewhere nearby. Last night, I even saw a 24 layer chocolate cake with a pumpkin spice topping. And, honestly, it’s a warming feeling as winter is now clearly upon us. Although, without cinnamon in my diet, I eat very little pumpkin spice.

BUT I love my fall & winter soups, and butternut squash is one of my favorites.  So when my mom saw Ina Garten’s Roasted Butternut Squash Soup and Curry Condiments Recipe, she bookmarked it as one to try! (You might have noticed she’s been doing a lot of cooking lately.)

And, while I was away at Disney World last weekend, she even found the perfect topping for the soup- pumpkin kernels. While I didn’t sample them, she greatly preferred the pumpkin kernels to the pumpkin seeds.

Roasted, Curried Butternut Squash Soup (GF, DF, EF)Oh right, the pumpkin kernels are actually pretty cool! They’re from a place called Gerbs (that was also at the GFAF Expo). Their entire product line is free of the top 10 allergens (and gluten), so they’re factory never comes into contact with gluten, wheat, peanut, tree nut, soy, egg, sesame, milk/dairy, fish, crustacean, shellfish, and mustard. You can read their allergen statement on their website, and check out all their products from trail mixes to

So without further ado, here’s another butternut squash to warm your heart. While I still love my first butternut squash soup, this one is for those who like a little bit more spice in their mouth. (It’s not too spicy though, I promise!)

Roasted, Curried Butternut Squash Soup

Allergens: Celiac friendly (aka: gluten free) and free of the Top 8 food allergies. As always, please read labels before choosing which specific products you’d like to purchase.

Ingredients

  • 3 to 4 lbs. butternut squash
  • 2 yellow onions
  • 2 apples (McIntosh)
  • 3 tbsp. olive oil
  • 2 – 4 cups of chicken stock (Massel Chicken Stock is vegan as crazy as that sounds!)
  • ½ tsp. curry powder (Ask me about GF options in comments if you have questions.)
  • salt & pepper
  • Scallions
  • Banana
  • Pumpkin Kernels
  • Any other condiments you’d like for topping

Procedure

  1. Preheat the oven to 425.
  2. Cut 1-inch cubes of butternut squash, onions, and apples. Toss with olive oil, 1 tsp. salt and ½ tsp. of pepper. Roast on two sheet pans for 35-45 minutes, tossing every 10-15 minutes, until tender.
  3. While that’s baking, add the chicken stock to a pot and bring to a simmer.
  4. Remove the vegetables and coarsely purée them in a food processor with a little bit of chicken stock.  (You will probably need to do this step in batches).
  5. Add the puréed vegetables to a large pot, and add enough of the simmering chicken stock to make a thick soup (≈2 to 4 cups). Screen Shot 2014-11-17 at 12.19.05 PM
  6. Add the curry powder, 1 tsp. of salt, and ½ tsp. of pepper. (Feel free to adjust these amounts to your taste preference.)
  7. While the soup stays warm on the stovetop, cut the scallions, bananas, and any other toppings you chose to add.

    Roasted, Curried Butternut Squash Soup (GF, DF, EF)

    Check out my Banana Cutting Skills! :)

  8. Serve warm into individual size bowls.Roasted, Curried Butternut Squash Soup (GF, DF, EF)
  9. Top with diced banans, pumpkin kernels, and scallions. Roasted, Curried Butternut Squash Soup (GF, DF, EF)
  10. Enjoy!

Roasted, Curried Butternut Squash Soup (GF, DF, EF)

* Recipe adapted from Ina Garten.

And for my Fiesta Friday friends, I completed my first official runDisney half marathon in the rain last weekend! It was a cold, and slippery course, but I had a lot of fun. This weekend, I’m in Disneyland to finish the Coast-to-Coast challenge with the Avengers Superheroes half marathon! I’m so excited!

Roasted, Curried Butternut Squash Soup (GF, DF, EF)

Disney World was all decked out for Christmas last weekend!

The perfect fall flavors come together in this roasted, curried butternut squash soup. It's gluten and dairy free too! Recipe and more at http://gflife247.com/2014/11/14/roasted-curried-butternut-squash-soup/.I’m also running with Team Gluten Free to raise funds for the Celiac Disease Foundation, and I met my goal earlier this week. Thank you so much to every one who donated! And, of course, more donations and shares are always welcome and appreciated.

As always, Happy Cooking and have a wonderful weekend!

*Linked up to Gluten Free Fridays at Vegetarian Mama on 10/9. Come check them out!

4 Comments

  1. Tracy November 14, 2014
    • Kaila511 November 17, 2014
  2. GiGi Eats Celebrities November 14, 2014
    • Kaila511 November 17, 2014

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