Honey-roasted butternut squash soup, gluten-free
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
Ingredients:
- 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
Method:
- 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
Following is a collection of root vegetable recipes from The Kosher Connection link-up. Please note that not all the recipes in the collection are gluten-free.
Gluten-Free Nosh 
I love the idea of honey roasting the squash! I’ll have to try this!
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Mmmm, this soup is definitely my style. I love cooking with butternut squash but haven’t tried roasting it with honey yet.
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Enjoy!
Eve
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Love butternut squash soup, got to try it with honey now.
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Thanks, Tamar!
Eve
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Beautiful, thick soup. I feel warmer already. I like the balance of chipotle and sweet squash.
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Thanks, Ronnie!
-Eve
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The texture of the soup is just how I like it – and the color in your picture… well, fall is here!
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Happy Fall!
Eve
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I usually use regular ol’ yellow onions, but I like your idea of using red onions instead.
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Either yellow or red onion would be fine, though red lends a rich hue to the soup.
Enjoy!
Eve
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Love the idea of adding the chipotle and cumin to make it less cloying.
This is sort of two recipes in one: roasted vegetables and soup. I’m thinking that you could make a double batch and make soup with half (and freeze it) and serve the rest of the roasted vegetables as a side dish without making them into soup.
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That’s a great idea. I love roasted root vegetables served over quinoa.
Enjoy,
Eve
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This soup looks so good that it makes me want to grow butternut squash in my garden next year. I also enjoyed your links to additional recipes.
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Thanks!
Eve
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