Gluten-free, Dairy-free Butternut Squash Soup Recipe

My favourite soup recipe – a hearty and healthy gluten-free, dairy-free butternut squash soup. This recipe is quick and easy to make, and leftovers are good both hot and cold. For more like this, check out my book, Where Do I Start? Your Essential Gluten-Free, Dairy-Free and Sugar-Free Food Allergy Cookbook.

1 medium            Butternut squash                                   1 medium
3 cups                   Water                                                          750ml
2 tbsp                    Olive oil                                                     30ml
2 stalks                 Celery, diced                                           2 stalks
1 medium            Onion, sliced thinly                              1medium
1 clove                  Garlic, pressed                                       1 clove


1. Rinse squash and carefully peel with a vegetable peeler.

2. Chop into bite sized chunks – the smaller the chunks, the faster it will cook. Remove and discard seeds and pulp.

3. Place into a medium saucepan with water. Bring to a boil, reduce heat to medium-low, cover and let simmer 20-30 minutes, or until squash is very soft. (Alternatively, place the squash and water in a slow cooker on low for 3 hours.)

4. While squash is cooking, pour oil into a separate large frying pan over medium heat. Add garlic and onion, stirring 1 minute until aromas are released.

5. Add celery and 1 tbsp of water to pan. Cover to steam, stirring occasionally, until celery and onions are tender (approximately 2-3 minutes).

6. When squash has finished cooking, pour contents of saucepan, including all water/juices, into a blender. Blend until smooth, adding water if the mixture is too thick.

7. Return squash to saucepan and stir-in other cooked vegetables. Bring back to a boil if desired.

8. Add sea salt and pepper to taste. Serve immediately or refrigerate/freeze to enjoy later.

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