Simple Gluten-Free Butternut Squash Soup Recipe
This gluten-free butternut squash soup is an adaptation from my lovely friend Susan’s recipe (thank you so much for sharing!).
As the autumn chill sets in, there’s nothing quite like a warm bowl of butternut squash soup to comfort the soul. This gluten-free butternut squash soup recipe is a real treat – it’s creamy, flavourful, and oh-so-satisfying.
Plus, it’s incredibly easy to make! I love making this hearty soup on a cold winter’s day, serve it with warm, crusty bread… mouth-watering.
So, grab your apron and let’s whip up a batch of this delicious autumn favourite.
Table of Contents
What you’ll love about this recipe
- It’s naturally gluten-free, so no need to worry about hidden gluten
- The recipe is simple and straightforward, perfect for busy weeknights
- You can easily adjust the thickness to your liking
- It’s packed with nutrients from the butternut squash and other veggies
- The soup freezes well, making it great for meal prep
Ingredients
Butternut squash: You’ll need 1 medium butternut squash, peeled and cubed. This is the star of the soup, providing a lovely sweet flavour and creamy texture.
Vegetables: Grab 1 medium onion and 2 medium carrots. These add depth to the flavour and boost the nutritional value.
Garlic: 2 cloves of garlic will give a nice aromatic touch to the soup.
Stock: 1 litre of gluten-free vegetable stock forms the base of the soup. Make sure it’s certified gluten-free to keep the recipe safe for coeliacs.
Coconut milk: 1 400g can of coconut milk gives the soup and rich creaminess.
Seasoning: We’ll use salt and black pepper to taste, enhancing all the flavours in the soup.
Oil: A splash of olive oil is used to sauté our vegetables.
Instructions
Start by preparing your vegetables. Peel and cube the butternut squash, chop the onion and cube the carrots.
Put the squash, onion, carrots, chilli and cumin seeds into an oven-proof dish. Roast for an hour; this will caramelise the veggies, giving them a deep richness.
Once the squash, onion and carrots are roasted, put them into a large frying pan with a little oil and the garlic. Fry for a minute. The aroma will be delightful!
Pour in the gluten-free vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes. You’ll know it’s ready when the soup thickens up.
Next, add the creamy coconut milk. Mix in well.
Once the vegetables are cooked, it’s blending time! Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a standard blender in batches.
Finally, taste your soup and season with salt and pepper as needed. If you find the soup too thick, feel free to add a bit more stock or water to reach your desired consistency.
What to Serve with Gluten-Free Butternut Squash Soup
This soup is delicious on its own, but you can elevate it with some tasty accompaniments. Try serving it with a slice of warm, gluten-free bread for dipping. It’s perfect for soaking up every last drop of soup!
For a bit of crunch, top your soup with some roasted pumpkin seeds or gluten-free croutons. These add a lovely texture contrast to the creamy soup.
If you’re feeling indulgent, a swirl of cream or a dollop of Greek yoghurt on top can add a touch of luxury. Just make sure any dairy products you use are certified gluten-free.
For a complete meal, pair this soup with a crisp green salad. The fresh, light flavours of the salad complement the rich, creamy soup beautifully.
Ready to make your own gluten-free Butternut Squash soup? Then let’s go:
Gluten-Free Butternut Squash Soup Recipe
Equipment
- Sharp Knife
- Chopping Board
- Measuring Jug
- Tin Opener
- Saucepan
- Baking tray
Ingredients
- 1 Small Butternut Squash
- 1 Medium onion
- 2 Large carrots
- 1 tsp Cumin seeds
- 1 tsp Dried red chillies (or 1 fresh red chilli)
- 1 pint Vegetable stock
- 400 g Can of coconut milk
- Salt and pepper
- Parsley to garnish
Instructions
- Peel and de-seed the squash, and cut it into small cubes.
- Cube the onion and carrots.
- Put the squash, onion and carrots into a roasting dish and roast for an hour or until brownIn a large pot put roasted vegetables, cumin seeds, chillies and stock.
- Bring to the boil and then simmer for 20 minutes.
- Add coconut milk, salt and pepper.
- Just before serving add parsley and serve with warm crusty bread.
Nutrition
Related gluten-free soup recipes
If you are looking for more Coeliac-friendly soup recipes to try, then check out these 👇
- Gluten-free Leek and Potato Soup
- Gluten-free courgette slice
- Gluten-free stuffed marrow
- Gluten-free stuffed pepper
Gluten-free Butternut Squash Soup Tips:
Here are some tips to make the most out of this recipe.
Avoid Cross-Contamination
If you’re preparing gluten-free butternut squash soup in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients. When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten. Wipe down all surfaces with hot, soapy water.
Use a ripe squash
To make a delicious gluten-free butternut squash soup, start by selecting a ripe butternut squash, as its natural sweetness enhances the flavour. Look for one that feels heavy for its size and has smooth, tan skin.
Roast the vegetables
Roasting the butternut squash enhances its natural sweetness and adds depth to the soup.
Finishing Touches
Season to taste with salt and black pepper. A squeeze of fresh lemon juice can brighten the flavours just before serving.
Garnish with fresh herbs such as parsley, chives, or coriander. Toasted pumpkin seeds (pepitas) or a swirl of coconut milk make for a lovely finish.
Serve with gluten-free crusty bread or rolls for a comforting meal.
Frequently Asked Questions
Which ingredients are naturally gluten-free in butternut squash soup?
Butternut squash, onions, garlic, vegetable stock (certified gluten-free), olive oil, and spices like curry powder or cumin are naturally gluten-free. Always check stock labels to avoid hidden gluten.
Can I make the soup vegan and dairy-free?
Yes, use vegetable stock and substitute cream with coconut milk or a plant-based cream. Many recipes are naturally vegan and dairy-free.
Can I roast the butternut squash before making the soup?
Roasting the squash enhances its natural sweetness and adds depth to the flavour. It’s a common step in many recipes.
What can I use instead of cream to keep it dairy-free?
Coconut milk or plant-based creams like Elmea plant-based double cream work well. The soup will still taste good without cream but will be less creamy.
Can I store and reheat gluten-free butternut squash soup?
Yes, it can be stored in an airtight container in the fridge for up to 5 days and reheated gently.
Is it possible to freeze the soup?
Yes, freeze in airtight containers for up to one month. Fully defrost before reheating.
What gluten-free bread is recommended for serving or making croutons?
Any gluten-free bread will work. For example, Asda Free From White Loaf is a popular affordable option that is also dairy-free and vegan.
Can I add toppings to the soup?
Yes, roasted pumpkin seeds (pepitas), gluten-free croutons, fresh herbs, or a swirl of cream or Greek yoghurt (gluten-free) add texture and flavour.
How long does it take to make gluten-free butternut squash soup?
Preparation and cooking times vary but typically range from 25 minutes (simple recipes) to about 1 hour including roasting.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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So velvety and comforting—I made a double batch and froze some for those lazy lunch days.