RECIPE IDEA: Harvest Butternut Squash Soup (Vegan, Gluten Free)
Hi, it’s Lois at Recipe Idea Shop, with a new Butternut Squash Soup recipe, Harvest Butternut Squash Soup. This is much the same as the previous version, but I made it vegan and gluten free since I no longer eat dairy or gluten. And can you say, “Yum?” It’s a nice, savory squash soup for a cold, fall evening.
Also, when I made the first recipe, I didn’t have an immersion blender, but now I do. Well, technically, DON has an immersion blender since I gave it to him for Christmas a couple years ago. But I use it. (Don’tcha just love giving Christmas presents that you can use?) So for the first recipe, I used my food processor with all the discs and doodads (or you could use your Vitamix blender). What a mess! So save yourself some trouble and put an immersion blender on your Christmas list! And if you don’t have a good garlic press, put that on your list, too.
Also, if you take a look at the previous recipe, you’ll see how far I’ve come in my photography and blogging skills. Holy cow! What a lousy picture. But the recipe is SO good. One of my friends recently posted it as her favorite Butternut Squash Soup (and I was so embarrassed by the photo—I really need to make it again and take a proper photo).
The first time we made this recipe—way back in 2010 (I can’t believe I’ve been doing this website for seven years!)—we paired the soup with a fresh (cooked) artichoke with butter and some bread from the European Market. Now, Don is the only one in our house who can eat bread and he’s working on dropping a few pounds before we set off for Costa Rica this month. Ahhh, warmth and relaxation. We are so looking forward to it.
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Savory Harvest Butternut Squash Soup. Easy. Low fat. Dairy free. Gluten free. Nut free. SO delicious.
- 1 medium butternut squash
- 1 medium potato
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried)
- 2 teaspoons fresh sage, chopped (or 1/2 teaspoon dried)
- 2 Tablespoons fresh basil, minced (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 cup dry white wine
- 2 cups non-dairy milk (I used coconut)
- Pepper to taste (I used about 1/4 teaspoon)
- Chopped parsley to garnish
- Peel the squash, cut in half, and remove the seeds. Then cube the squash.
- Peel the potato, cube it.
- Steam the squash and potato cubes until tender (about 15 minutes).
- While the squash and potato are steaming, peel and chop the onions.
- In a Dutch Oven or soup pot, heat the oil and sauté the onions until the onions are transparent, but not browned (5-10 minutes).
- Mince the garlic. (I use a good garlic press and don't peel the garlic because the skin keeps the flesh from getting stuck in the holes.)
- Add the minced garlic to the onions and continue to cook for about 30 seconds.
- Mix in the spices.
- Add the squash, potatoes and one cup of non-dairy milk and continue cooking for about 5 minutes.
- Add the wine and continue cooking for a minute or two, stirring to mix.
- Using an immersion blender, blend the mixture using the pulse function to purée until smooth.
- Add the remaining non-dairy milk and blend.
- Heat gently just before serving and garnish with a bit of parsley.
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