Wednesday, March 9, 2011

Butternut Squash Soup

I'm sure there is a recipe for this somewhere I just didn't use one. I had a butternut squash to be cooked so here it is:

1 butternut squash, peeled and chopped
1 sweet onion, diced
4 cloves garlic, minced
1/2 cup butter (earth balance substitute)
2 cups organic (GF) chicken broth
1 cup hazelnut milk
Salt and Pepper

I threw the squash in first for a bit and then added the onion and garlic.

Chicken broth can have a gluten additive in it so buying 'natural' or organic is the way to go just be sure to check the label. My mom picked up this hazelnut milk which is just so cool I had to throw it in. I could definitely taste that it was NOT soy milk but, it's hard to tell which nutty flavor is the milk.

Once the squash ingredients are about 75% cooked or so, add liquids.

Then get out that immersion blender! My favorite tool!

Someone from work mentioned that it has a baby-food consistency... which is true. It's healthy and so easy to eat. I may have downed a portion at work in less than two minutes as I worked late and worked through my break. I don't particularly recommend that kind of dining. The soup was great though. It's an easy way to use up veggies for a filling meal.


  1. Hazelnut milk, eh? Sounds delicious. I like your prep photos. :)

  2. I've never added a milk to butternut squash soup. I bet it's great. Please add a link back when you participate in Gluten-Free Wednesdays. Thanks!