Butternut Squash Soup Recipe(gluten & lactose free)

by Meg on January 22, 2010

I have had creamy butternut squash soup on the brain, since going to Kookoo Cafe yesterday and having their butternut soup. Now, I hadn’t played around in my own kitchen in awhile, so off to the drawing board I went.

I purchased:

2x butternut squashes ( medium to large in size)
2x carton of organic low sodium chicken stock
2x shallots

I had at home:
2x heads of garlic
3x onions
extra virgin olive oil
agave nectar

Kitchen Equipment
-Peeler(cheapo on from Williams & Sonoma)THIS IS THE BEST PEELER EVER!!!
- Oven dish for roasting
- Soup pot
- Immersion blender(handheld blender GREAT for soups, etc)


1x small onion(diced into large chunks)
2x cloves of garlic(minced)
1x shallot(diced)

1x large butternut squash(peeled and de-seeded) -cut into chunks

1x carton of low sodium organic chicken stock( I only used 3 cups worth)

1 tsp. cumin
1 tsp. curry(if you want)

1x squeeze of agave nectar

salt and pepper to taste

4 tsp. of extra virgin olive oil

Preheat the oven to 400F. Place the butternut squash and onion in the roasting pan and cover with 2 tsp. of olive oil and salt and pepper. Roast for around 30 minutes. After butternut squash is roasted and ready, turn the stove on medium heat and add the diced shallot and 2 tsp. of olive oil. Saute for 2 minutes then add garlic, and saute for another minute. Add cumin and curry(only if you want), butternut squash, onion, and three cups of chicken stock. Bring ingredients to a boil, and simmer on low for 20-25 minutes. Let cool slightly, and add agave nectar(if needed). Then, using the immersion blender or a regular blender, blend until smooth. Add salt and pepper to taste.

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