Gluten-Free Butternut Squash Soup
(from greenfood’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Ingredients
- 1 tablespoon butter or beef tallow
- 1 medium onion, diced
- 2 stalks celery, diced
- 2-3 teaspoons mild gluten-free curry powder
- 4 cups diced butternut squash
- 4 to 6 cups chicken or beef both (half can be water)
- Sea salt and fresh ground pepper, to taste
- 1 tablespoon pure maple syrup or raw honey
- 1/2 to 1 cup coconut milk
Directions
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Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
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Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn’t need to, but, Bubbe you never know.
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Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.
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Warm through gently and serve.