08 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Butternut Squash Soup
Squash Soup in White Bowl

This soup works as a first course for a family dinner or a dinner party. It is easy to make and can be prepared twenty-four hours before serving.

By changing the spices in the soup, you can create your own favorite version. I like Chinese Five Spice because it is not used very often and infuses a great spicy, but not hot, flavor that adds an element of surprise when you taste the soup. Add chipotle powder if you like a smoky flavor; curry powder, well you know why; cumin just because it’s cumin and I love it; or how about a pinch of ground cloves and cayenne if you like things a little hot but sweet?

Ingredients:

1 Butternut squash, weighing about 1-1 1/2 pounds (approximately 9 inches long)

1 tablespoon butter plus 2 teaspoons

1 tablespoon olive oil

1 cup chopped onions

1 cup chopped carrots

1/4 teaspoon salt

Black pepper to taste

1/2 teaspoon Chinese Five Spice

Pinch cayenne pepper

6 cups chicken broth

Sour cream or plain yogurt for garnish

1/4 cup chopped cilantro

 

Equipment: cookie sheet, 2-quart saucepan, hand blender

  • Preheat oven to 350 degrees.
  • Cut squash in half lengthwise and remove seeds with a spoon.
  • Place squash on cookie sheet skin side down, and rub 1 teaspoon of butter over each half. Season with salt and pepper.
  • Roast squash for 1 hour.
  • When the squash is cool enough to handle, remove the skin and cut the squash into 2–3 inch pieces.
  • Melt 1 tablespoon butter with 1 tablespoon olive oil in saucepan over medium heat.
  • Add onions and carrots to pan and sauté vegetables until onion is sheer in color, about 5 minutes. Add the squash, salt, black pepper, Chinese Five Spice, cayenne, and broth to pan and bring liquid to a boil. Reduce heat and cover and simmer soup for 30 minutes.
  • Once it is cool, puree soup with hand blender until smooth.
  • Return to heat and adjust seasoning.
  • Place in individual bowls and garnish with 1 tablespoon sour cream or yogurt (I prefer nonfat Greek yogurt) and top with chopped tomato and chopped cilantro.
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