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Butternut Squash Soup
2:49
Servings:
Serves 4
4 tablespoon
1 cup
onion, chopped
½ cup
celery, chopped
½ cup
carrot, chopped
1 tablespoon
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.
- Preheat oven to 400° F
- Toss squash cubes in 2 tablespoons olive oil to coat, and place in a single layer on a cookie sheet and roast 15 minutes.
- 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.
- Add gluten free all-purpose flour and whisk until fully incorporated.
- Slowly add vegetable stock, Organic Monk Fruit with Erythritol, salt, black pepper, and cinnamon, whisking continuously to prevent lumps forming.
- Bring to a boil, add squash, turn heat to medium low, cover, and cook 20 minutes.
- Transfer soup to blender and puree until smooth.
- Place squash soup back into sauce pan and cook on medium heat for an additional 5 minutes.
- Serve warm and enjoy!
Butternut Squash Soup
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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
