Gluten-Free Butternut Squash Soup
  • 2 Tablespoons olive oil
  • ¾ cup white wine (optional)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 1 butternut squash, peeled, seeded, cut into 1-inch cubes
  • 6 cups gluten-free low-sodium chicken stock (or vegetable stock)
  • 2 large or 3 small/medium apples*, cored and chopped
  • 1 Tablespoon curry powder
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon
  • 1 large sprig of fresh rosemary
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon cracked pepper
  • ½ cup half and half, plus a little extra for garnish
  • 2 Tablespoons honey
  1. In a large soup pot, saute the onion and garlic in olive oil until soft, about 5 minutes. Add the wine, and continue stirring while some of the alcohol cooks off, about 2-3 minutes.
  2. Add the carrots, squash, stock, apples, spices, and rosemary sprig, and bring to a boil. Simmer covered until the butternut squash is soft and tender, about 30 minutes.
  3. Remove the soup from the heat, remove the sprig of rosemary from it, and let it cool a little while - about 10 minutes. Using an immersion blender, submerge it in the soup and blend everything smooth. If not, pour the soup into the blender and batches, and blend until smooth, returning to the soup pot when finished. TIP: Hold the lid of the blender on TIGHTLY when blending!
  4. Once smooth, return the soup pot to the stove and place over medium heat. Once the soup has warmed back up a bit, and add the half & half and honey. Salt and pepper to taste.
  5. Get fancy and dollop a slick design of half and half on top, add a sprig of rosemary, or top with parmesan cheese and pepitas, and enjoy!
* Use whatever type of apple you have on hand! I've made it with all different varieties, but especially love using granny smith or braeburn.
Recipe by Grain Changer at