Butternut Squash Soup
Servings: 
Serves 4
1 cup
onion, chopped
½ cup
celery, chopped
½ cup
carrot, chopped
2 cups
Butternut squash, cubed
4 cups
vegetable stock
1 tablespoon
1/4 teaspoon
salt
½ teaspoon
ground black pepper
½ teaspoon
cinnamon

Enjoy this Gluten Free Butternut Squash Soup recipe created by the NOW® Culinary Innovation Team.

  1. Preheat oven to 400° F
  2. Toss squash cubes in 2 tablespoons olive oil to coat, and place in a single layer on a cookie sheet and roast 15 minutes.
  3. While squash is roasting, heat remaining 2 tablespoons olive oil in a large pot and add onion, celery, and carrot. Sauté 5 minutes, until lightly browned and aromatic.
  4. Add gluten free all-purpose flour and whisk until fully incorporated.
  5. Slowly add vegetable stock, Sugarless Sugar™, salt, black pepper, and cinnamon, whisking continuously to prevent lumps forming.
  6. Bring to a boil, add squash, turn heat to medium low, cover, and cook 20 minutes.
  7. Transfer soup to blender and puree until smooth.
  8. Place squash soup back into sauce pan and cook on medium heat for an additional 5 minutes.
  9. Serve warm and enjoy!
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Butternut Squash Soup

2:49

Nutritional Information

Serving Size: 
2 Cups (386 g)
Calories: 
130
Total Fat: 
4 g
Saturated Fat: 
1 g
Protein: 
3 g
Total Carbohydrate: 
23 g
Dietary Fiber: 
3 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
660 mg
Calcium: 
60 mg