This Gluten-Free Butternut Squash Soup recipe is prepared quite differently than you may be accustomed to. I want to introduce the great benefits of cooking with collagen to those of you who are not as familiar with its powerful impact on our diets. Collagen is a protein that is abundant within the human body. It is what gives areas like our joints, bones, organs, and skin their structure. Collagen is a necessary protein to have in our bodies, yet collagen production, unfortunately, slows once we reach our 20’s. This may lead to signs of aging such as wrinkles or saggy skin. Luckily, by incorporating it into your diet, you can help increase your collagen levels and you will see a notable difference in yourself! I always find ways to incorporate collagen into my family’s gluten-free diet and I want to share them with you. For more info on collagen, check out one of my posts here, or as always, feel free to ask me!
To get prepared, you will first peel butternut squash with a sharp knife or a sharp peeler (which I find works best). I always try to get my hubby to pitch in since he and my kids eat most of my soup anyway. Take note ladies! After peeling and cleaning out the seeds, you will cube the squash into 1-2-inch cubes or shapes. Do not be concerned with the shape of the cubes at all, and you will see why that is as you read on.
The unique part of this recipe is that it technically has two recipes in one. There are two ways you can make this recipe, and both are very easy and hardly take any time at all! The flavor expressed in each dish will be completely different, so you may want to experiment to see which one fits your fancy. The difference comes from choosing to steam or roast your squash. Either way, softening the squash before the next step is a must! If you steam the squash, your Collagen Butternut Squash Soup will be very true to a butternut taste that will be both creamy and delicious. If you opt to roast your squash in the oven for a short bit, it will display a heartier, richer, and more robust flavor; especially if you add pepper or a similar ingredient of your choice. The longer you roast the squash, the more of a roasted flavor your soup will have. You can’t go wrong either way, and I recommend trying both recipes!
After you finished this step you simply use your blender or Vitamix (immersion blender instructions below too!), and you are almost finished. Depending on what consistency you desire, you can watch as it blends to make it as thin or as thick as you like. That, too, is all a matter of preference, as I find this recipe is all about choice. I hope you enjoy both recipes and the use of Bare Bones Classic Chicken Broth as a fun addition. You certainly can use water or any liquid as a base if you prefer, but try to keep it light, as any dark or heavy broth may take away from that light and sweet butternut flavor we all enjoy.Print
Gluten Free Butternut Squash Soup
This Gluten-Free Butternut Squash Soup recipe is prepared quite differently than you may be accustomed to. I want to introduce the great benefits of cooking with collagen to those of you who are not as familiar with its powerful impact on our diets. Collagen is a protein that is abundant within the human body. It is what gives areas like our joints, bones, organs, and skin their structure.
- 1 large butternut squash (2–3 pounds), peeled, seeded, and cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon cracked black pepper
- ¾ cup chopped white onion
- 1 tablespoon cracked black pepper
- ¼ teaspoon salt
- 2 pinches white pepper
- OPTIONAL: Freshly ground salt and white pepper, to taste
- Up to 2–3 cups water, chicken broth, or liquid of your choice, HEATED
- Preheat the oven to 425F.
- Line a rimmed baking sheet with parchment paper.
- Place the butternut squash in a bowl and toss with 1 tablespoon of olive oil and the black pepper.
- Place the squash cubes on the baking sheet.
- Roast the squash for 20-30 minutes, depending on how “roasted” you want your soup to taste.
- In a medium skillet heat your other tablespoon of olive oil over medium heat until warm and add the chopped onion.
- Cook, stirring often until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
- Place 2 cups of hot liquid of choice in your blender or Vitamix. If you have an immersion blender see the below notes.
- Add in ½ the onion, ¼ teaspoon salt, 2 pinches of white pepper, and ¾ of the roasted squash.
- Pulse a few times and then blend. Help the blender as needed with a wooden spoon or spatula to incorporate all the ingredients.
- Add the rest of the onions and squash but now only pulse so you end up with some small chunks and texture in your soup.
- If you would like to thin out your soup a bit more, add the remaining cup of liquid.
- Taste and blend in more salt and pepper, if necessary.
- Serve while still hot.
Soup lasts for about 4-5 days in the refrigerator and freezes beautifully for approximately 3 months.
Immersion Blender Instructions: Do all as above but instead of cooking your onions in a medium skillet. use a large enough pan or iron clad pan to do all the steps and then use your immersion blender to incorporate and mix it all until done.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.