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.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.