A gluten-free friendly and low fat version of this winter squash staple.
Nothing warms the heart more then a hearty soup. With the holiday craziness behind us, this is something you can whip up Sunday morning and keep in the fridge for the week. Toss up a fresh salad, and you have a healthy, low fat, gluten- free meal perfect for that New Year’s Resolution! Hey, lesser calories at dinner makes that holiday cookie (or two) you had totally OK!
Put on a winter mix and get chopping!
Butternut Squash – a medium to large one
1 cup fat free half and half
2 cups chicken broth (Progresso is gluten free!)
1/2 cup finely chopped carrots
1/4 cup finely chopped onion
1 tsp garlic
1 tbsp gluten-free flour
Cinnamon, Nutmeg, Parsley, Salt and Pepper – to taste.
2 tbsp EVOO
1. Slice the squash in half length-wise, scoop out the seeds but leave skin on. Spray some EVOO on the squash, and set in a roasting pan ( line pan with tin foil, easier to remove the squash). Sprinkle the top with some cinnamon and bake for about 45 minutes to an hour at 350 degrees. Check on it and once its soft, remove.
2. Remove from oven and let cool for 15-20 minutes ( you can chop your goodies now). Once cooled, remove the skin and place squash and 1/2 cup of broth in a blender & puree. Add some parsley and extra cinnamon to this step, you can even toss a sprinkle of nutmeg in there. Salt & Pepper to taste.
3. In a large stock pot, add the oil and let warm up. Then add the carrots, onion and garlic. Cook til fragrant and then add 1 tbsp of gluten free flour to form a “rue”, then immediately add the half and half and stir with a whisk. Then add the puree to the mix, along with another 1/2 cup to cup of broth.. let your intuition guide you on that.
4. Let the soup simmer for about 10 minutes, stick pretty close and whisk it regularly making sure nothing sticks and the puree has fully disolved into the cream. Let cool for 5 minutes on stovetop.
5. Now this is the KEY MOVE.. DO NOT SKIP THIS STEP.. Slowly and VERY CAREFULLY, add the mixture BACK into your blender. Carefully, on the PULSE option– puree the soup once again. Please be careful doing this, as the soup is HOT and needs to be when you do this, but just make sure you are fully sealed and ready to blend. Puree for about 2-3 minutes. It should be smooth, creamy and have a slight froth to it… you will know when its ready, trust me!
6. Pour and serve! You can grab some crusty gluten-free bread from our friends at Udi’s , or even bake your own! Or, let cool and put in the fridge to shell out during the week!
Nothing says cold weather, like a winter-themed playlist including the likes of Owl City, Fleet Foxes and Fountains of Wayne. You can listen to our ultimate cold weather mix on Spotify, or check out some snippets below.
Featured Image by: missmeng