Foods A few weeks ago I tried a cup of Panera’s Butternut Squash soup, and was it ever good. I immediately set about trying to make a copycat recipe and to my delight and (quite frankly) surprise I nailed it on the first try.
The soup is naturally gluten-free (and can easily be made paleo by changing the type of milk and omitting the maple syrup).
Looking for more gluten-free resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
To me this recipe just tastes like fall. Because squash is in season is incredibly inexpensive, you’ll want to put this Simple Butternut Squash recipe in your regular menu rotation.
Simple Butternut Squash Soup
Ingredients
- 1 Quart Vegetable Stock
- 2 Cups Milk any kind; I use rice due to intolerance
- 2 Teaspoons Cinnamon
- 1 Tablespoon Garlic minced
- 1/2 Teaspoon Pepper
- 2 dashes Pumpkin Spice or a pinch each of cinnamon, cloves, nutmeg and ginger
- 1/8-1/4 cup Maple Syrup
- 1 Large or 2 Small Butternut Squash
- 2 Tablespoons Butter or Oil (coconut, almond, etc.)
Instructions
- Peel the butternut squash until no skin remains. Chop it into medium sized pieces. Remove the seeds and pulp.
- If your peeler is not sharp enough to peel the squash simply cook the squash ahead of time by roasting it in the oven. Poke holes in it and roast whole for about an hour at 350 degrees. After the squash cools slice open, remove seeds and pulp. Set aside the flesh of the squash and discard the peel.
- Add your uncooked peeled squash, or your cooked squash to a large stockpot.
- Combine remaining ingredients. Whisk or stir together.
- Bring to a boil then simmer on medium for at least an hour, more if you did not precook your squash.
- Using an emulsion blender puree the soup until smooth. If you do not own an emulsion blender any type of food processor can be used. You may want to let the soup cool slightly first, and blend in small batches to avoid burns.
- Keep on low heat until ready to serve.
Nutrition
On its own this soup is a delicious light lunch or supper, but for a heartier meal, serve it with grain-free biscuits, some sliced cheese and a few handfuls of roasted pumpkin or squash seeds. Yes, you can roast the seeds from your butternut squash just like you can with pumpkin seeds! They make a yummy topping on the soup (as you can see in the photos) and a delicious, good-for-you snack.
More grain-free, gluten-free breads you could eat with your butternut squash soup:
This is probably my favorite squash recipe. And it freezes well. Be sure to let me know your favorite way to eat squash in the comments!
Check out some of our other soup recipes:
- Easy Instant Pot Chicken Florentine Soup
- Hearty Tuscan Sausage Potato Soup
- Quick & Easy Potato Soup in the Instant Pot
- Slow Cooker Taco Soup
- Curried Sweet Potato Soup
- Slow Cooker Vegetable Beef Soup
- Slow Cooker Navy Bean Soup
I’m getting ready to make this. I’m using up the last of last years squash out of the root cellar. I love a thick and creamy soup. How thick is this with milk?
I used rice milk when I created the recipe so honestly I have no idea. Start with less and add more if needed is always my motto.
We will just love your Butternut Squash Soup. Hope you are having a great week and thanks so much for sharing your awesome talent with Full Plate Thursday.
Come Back Soon!
Miz Helen
Your soup look delicious! Thanks for linking up with me for Friday Favorites. I’m featuring you this week!
This is looks delicious. Question is, I have like 5 pounds of frozen pureed squash in the freezer, can you estimate for me how many cups you think I should use?
I believe a large butternut squash will yield about 3 cups of pureed squash.