Butternut Squash Soup (Dairy Free and Gluten Free)

9 Dec


Can you tell I love squash? This is a recipe that I grew up eating. My mom would whip this up in the fall and I remember few things being as comforting and soothing. Warm, creamy, and just a little sweet this was one of my favorite soups. Nowadays I will make a huge batch, eat it for breakfast and dinner and freeze the leftovers. This keeps well frozen and can be warmed up and served with some salad for a delicious dinner in a pinch.

This is a relatively easy soup to make, once you peel and chop the butternut squash (if anyone has any tips about doing this in a quick or easy way, I would love to hear them) especially if you have an immersion blender.

3 small/medium butternut squash, peeled, de-seeded, and cubed
5 cups chicken broth
12 almonds, soaked and peeled
2 granny smith apples, cubed and peeled
5 garlic cloves, roughly chopped
2 small onions, roughly chopped
curry powder
chili powder

Saute the onions, garlic, and spices with some oil in a large soup pan.

Once translucent add the stock, butternut squash cubes, and almonds. Bring to a boil and then simmer covered.

After about 15 minutes add the apple cubes. Continue to simmer until the squash is very tender.

Insert immersion blender and blend until the soup has a smooth, thick consistency. Add spices to taste and cook for another 5 minutes.

Serve with a dollop of dairy-free yogurt or toasted seeds.



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