A gorgeous, warming soup that is naturally gluten and dairy free. This butternut squash soup only use two ingredients and is a doddle to make. The squash is roasted in the oven before being added to the soup, giving it a wonderful sweet caramelised edge and fantastic flavour.
Once you’ve roasted the squash, it is simply added to boiling stock and then blended. I use a chicken stock for my soup, but if you are vegetarian then using veggie stock would be great too.
Remember to always check that the stock cubes you are using are gluten free. Kallo and Knorr are my go-to brands, as some of the cheaper stock varieties can contain wheat flour as a bulking agent.
It’s That Easy?!
Yup! The oven-roasting part does all the work for you and the butternut goes lovely and silky when blended, hence no need for cream or milk to be added.
That said, you can serve it with a little swirl of cream if you want. It looks lovely and makes it a little richer too. Then if you are a fan of spice, a sprinkle of chilli flakes finishes this soup nicely.
Serve with crusty gluten free bread slathered with butter for the ultimate filling lunch! I bake the Shipton Mill bread recipe at home as it yields the best little loaves – crusty on the outside and soft in the middle, I would highly recommend their flour and recipe.
Roasted Butternut Squash Soup Recipe
You will find the recipe for my roasted butternut squash soup below, along with some helpful pictures to give you a visual step by step. If you need any other help along the way feel free to DM me on social media (@myglutenfreeguide) or email me (Laura) at firstname.lastname@example.org.
Also, if you do enjoy this recipe please leave a review on the recipe card below – it makes a world of difference to me :).
An easy and delicious seasonal soup, using only butternut squash and stock. Naturally gluten and dairy free.
- 1 medium-sized butternut squash
- 600ml chicken stock (veggie stock also fine)
- 200ml water
- Salt and pepper
- Optional to serve: 50ml single cream and a large pinch of chilli flakes
- Top and tail the butternut squash, halve it and scoop out the seeds. Cut into crescent-shaped pieces (approx half an inch thick) and place onto a lined roasted tray.
- Drizzle with olive oil, season with salt and pepper then roast at 180C (fan) for 45 minutes, turning the pieces over halfway through the cooking time.
- After roasting, the squash will be soft and sweet. Once cool enough to touch, scoop the flesh off the skin and add the flesh to a medium-sized saucepan.
- Add 600ml chicken stock and 200ml water to the squash and bring to the boil, allowing it to simmer for 5 minutes.
- Use a handheld stick blender to blitz the soup until smooth. Serve plain or with a swirl of cream and pinch of chilli flakes on top.
Note: if you use the cream to finish the soup will not be dairy free. A delicious dairy free alternative that would work well is coconut yoghurt. Add a small dollop and swirl, to give a lovely coconut edge to the soup.
For more soup-tastic inspiration, why not try some of my other recipes or bookmark them for later:
Enjoy! Laura xxx