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
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.)
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.