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gluten free butternut squash

Gluten-Free Butternut Squash Soup Recipe

Avatar for Becky Terrell
This gluten-free Butternut Squash soup is an adaption from my lovely friend Susans recipe (thank you so much for sharing!).
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine English
Servings 6 Servings
Calories 209 kcal

Equipment

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

Calories: 209kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 350mgPotassium: 691mgFiber: 4gSugar: 5gVitamin A: 16956IUVitamin C: 29mgCalcium: 87mgIron: 3mg
Keyword soup
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