Gluten-Free Butternut Squash Soup

Ingredients

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• 1 medium butternut squash, peeled, seeded, and cubed
• 6 cups gluten-free vegetable stock Shop
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon Shop
• 1/2 tsp ground nutmeg Shop
• 1/4 tsp ground ginger Shop
• 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) Shop

Instructions

1. 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. 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. 3 Pour in the 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. 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. 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

• For a deeper flavor, roast the squash cubes at 400°F for 25-30 minutes until browned at the edges before adding them to the pot.
• Go easy on the nutmeg. 1/2 tsp is strong next to the cinnamon, so add half and taste after blending.
• If you blend in a countertop blender, fill it only halfway and vent the lid. Hot soup expands and can push the lid off.

Common questions