Gluten-Free Butternut Squash Soup
By the Gluten Free Recipes team ·
This comforting and velvety gluten-free butternut squash soup is infused with warming spices and a hint of sweetness. Its smooth texture and rich flavor make it a perfect meal for a chilly evening.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 13 ingredients — including butternut squash, certified gluten-free vegetable stock, yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Butternut Squash Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Butternut Squash Soup: This recipe is naturally gluten-free, relying on vegetables and certified gluten-free stock for its base. Cornstarch is used as a safe thickener, avoiding any gluten-containing grains.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 6 cups certified gluten-free vegetable stock
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thicker soup)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, carrots, and celery, and sauté until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the cubed butternut squash to the pot along with the ground cinnamon, nutmeg, and ginger. Stir everything together to coat the squash and vegetables with the spices, cooking for about 2-3 minutes until the spices are aromatic.
- 3
Pour in the certified gluten-free vegetable stock, ensuring it covers the vegetables. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 40-50 minutes, or until the butternut squash is fork-tender and easily pierced.
- 4
Once the squash is tender, carefully use an immersion blender to purée the soup directly in the pot until it's smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (venting the lid and covering with a towel to avoid steam burns) and blend until smooth, then return it to the pot.
- 5
If you prefer a thicker soup, stir in the cornstarch slurry and continue to simmer for an additional 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season the soup generously with salt and black pepper to taste, adjusting as needed.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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