Gluten Free Roasted Acorn Squash Soup
Gluten Free Roasted Acorn Squash Soup takes around 45 minutes from beginning to end. For 88 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 55 calories, 1g of protein, and 4g of fat per serving. This recipe serves 4. If you have yellow onion, garlic cloves, light olive oil, and a few other ingredients on hand, you can make it. 15 people have tried and liked this recipe. A few people really liked this soup. It is perfect for Winter. It is brought to you by Gluten Free Recipe Box. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Similar recipes include Gluten Free Roasted Garlic Parmesan Acorn Squash, Roasted Acorn Squash Soup, and Roasted Acorn Squash Soup.
Servings: 4
Ingredients:
4 - 5 cups gluten free chicken broth* (Better Than Bullion, O Organic, etc.) (or vegetable broth for vegetarian/vegan)
1 large garlic cloves, minced or grated
1/4 teaspoon ground pepper
1 Tablespoon olive oil (I used light in flavor)
1 medium to large yellow onion, chopped
Equipment:
pot
immersion blender
wooden spoon
blender
Cooking instruction summary:
Roast two acorns according to the instructions in the above recipe and use about 4 1/2 pounds in this soup, about 3/4 of the recipe. I serve about half of squash roasted and use the rest for soup.Add the oil to a large, heavy pot and heat over medium heat.Add onion and saute over low heat until tender, about 7 minutes.Add garlic and stir. Saute for about 30 seconds.Add squash and mash down a bit.Add broth and pepper and cook over low heat for about 30 minutes, mashing the pieces using the back of a wooden spoon.Puree using a handheld immersion blender or allow to cool and puree in batches using a countertop blender.Serve garnished with fresh herbs, sour cream, and/or gluten free bacon bits (Hormel or homemade using Hormel Black Label or Applegate). If desired, add some Schar's GlutenFree Bread Sticks.
Step by step:
1. Roast two acorns according to the instructions in the above recipe and use about 4 1/2 pounds in this soup, about 3/4 of the recipe. I serve about half of squash roasted and use the rest for soup.
2. Add the oil to a large, heavy pot and heat over medium heat.
3. Add onion and saute over low heat until tender, about 7 minutes.
4. Add garlic and stir.
5. Saute for about 30 seconds.
6. Add squash and mash down a bit.
7. Add broth and pepper and cook over low heat for about 30 minutes, mashing the pieces using the back of a wooden spoon.Puree using a handheld immersion blender or allow to cool and puree in batches using a countertop blender.
8. Serve garnished with fresh herbs, sour cream, and/or gluten free bacon bits (Hormel or homemade using Hormel Black Label or Applegate). If desired, add some Schar's Gluten
9. Free Bread Sticks.
Nutrition Information:
covered percent of daily need
