Silky, Tangy Butternut Squash Soup (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Butternut squash soup beckons hungry eaters. Photo: CC–Maja Dumat
Celiac.com 12/06/2016 – A good butternut squash soup is a delight to the palate, and the perfect meal for a chilly fall day. This recipe combines more traditional ingredients for butternut squash soup with cream cheese for a rich, tangy goodness.
- 6 cups peeled and cubed butternut squash
- 1 package cream cheese (8 ounce)
- 1 quart chicken stock
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 large potatoes, cubed
- ½ teaspoon dried marjoram
- pinch of ground cayenne pepper
- salt and freshly ground black pepper, to taste
Melt the butter in a large pot, and add the onion, celery, carrot, potatoes, and squash. Cook vegetables, stirring a bit, about 5 minutes, or until lightly browned.
Add enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer about 40 minutes, until all vegetables are tender.
Add cream cheese, stirring until well blended.
Transfer the soup to a blender, one cup at a time, until smooth. Be sure to leave plenty of air space in the blender, cover with a towel, and blend carefully.
Return blended soup to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Serve with your favorite gluten-free bread.
Celiac.com welcomes your comments below (registration is NOT required).
Published at Tue, 06 Dec 2016 16:30:00 +0000