Allergy Free Butternut Squash

Recipe by Allergy Free Cooking, Baby!, Inc.

Gluten Free, Egg Free, Dairy Free, Soy Free, Peanut Free, Nut Free & Vegan!

I love butternut squash. There are so many ways you can cook it. One of my favorites is this soup. It’s definitely a comfort food. It’s got sweet and savory happening at the same time. Its really fast and simple to make. Perfect for a fall or winter evening.

Ingredients

  • • 1 ½ lbs butternut squash
  • • 1/2 onion chopped
  • • 1 apple
  • • 1 clove of garlic
  • • 2 tbsp olive oil
  • • 2 ¾ cup vegetable stock (make sure it’s gluten free)
  • • 1 tsp cinnamon
  • • 1/8 tsp ginger
  • • salt and pepper to taste

Instructions

  1. Pre-heat the oven to 425.
  2. Place butternut squash on a cookie sheet and coat with 1 tbsp olive oil.
  3. Cook at 425 for 35 minutes or until tender.
  4. Over medium heat sauté onions, garlic, apple and 1 tbsp olive oil for about 5 to 7 minutes or until apple is tender.
  5. Pour the roasted butternut squash and apple mixture into a food processor.
  6. Add cinnamon, ginger, salt and pepper.
  7. Puree all the ingredients.
  8. Slowly add vegetable stock.
  9. Pour into a pot.
  10. Bring to a boil.
  11. Simmer 2 to 3 minutes.
  12. Enjoy!
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