Today, a fall rainfall brought down a cascade of leaves from the maple tree in front of our house. In shades of gold, bronze, ocher and amber, the leaves fell, thickly carpeting the sidewalk. In weather like this, I crave the comfort of a warm bowl of soup. And what better soup than a perennial fall favorite: butternut squash soup, made gluten-free and dairy-free.
For a while, I was turned off by butternut squash soup, with its one-note sweet taste and pablum texture. But that’s certainly not the case with this complex honey-roasted butternut squash soup, laced with the smoky spice of chipotle chile pepper and the slightly exotic taste of cumin.
What’s even better is that this butternut squash soup is gluten-free, dairy-free and vegetarian, making it well-suited for a variety of people (except for my kids; shall I admit that they don’t like this grown-up soup?). For a vegan version, use maple syrup instead of honey.
Honey-Roasted Butternut Squash Soup, Gluten-Free
(gluten-free, dairy-free, pareve, vegetarian)
By Gluten-Free Nosh
- 1 1/2 pounds (about 5 cups) butternut squash, cut into 1-inch cubes
- 1 pound carrots, cut into 1-inch chunks
- 1 medium red onion, diced
- 1/2 cup honey
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon salt
- 6 cups low-sodium vegetable broth
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, and spray the aluminum foil with cooking oil. Place butternut squash, carrots and red onion on the baking sheet, and toss with honey, olive oil, cumin, chipotle chile pepper and salt until well coated. Bake for 40 minutes or until vegetables are tender when pierced with a fork.
- Place roasted vegetables in a large soup pot and add vegetable broth. Bring broth to a boil, reduce heat to low, cover and simmer for 15 minutes.
- In batches, carefully pour soup into a blender and puree until smooth. Do not fill blender to the top, and hold down the lid with a kitchen towel to prevent spattering. Transfer blended soup back to pot and heat before serving.
Yield: 10 servings