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Gluten-Free, Dairy-Free Acorn Squash Soup



As the mercury drops , a warm soup is comforting for the soul and refreshing for the mind. And nothing is more enjoyable than sipping a "safe" soup that is naturally gluten and dairy-free, a relief for those who suffer from gluten and/or lactose intolerances, such as those with celiac disease

Take the leftovers of the Baked Acorn Squash recipe from the link on Examiner.com or from the cookbook Gluten-Free and Dairy-Free for the Frugal and Lazy Cook and enjoy this gluten-free, dairy-free soup without fear of after-meal discomfort.
Gluten-Free, Dairy-Free Acorn Squash Soup

Serves: 4-5, 1 cup servings

Total time: 25 minutes

Ingredients
Prepared acorn squash from Baked Acorn Squash recipe, diced into cubes 1 tbsp. oil
1 large onion, chopped
1/4 tsp. ground pepper
1 cup grated carrot
3 13 1/4-oz. cans chicken or vegetable broth (about 6 cups)

Directions

In a large saucepan heat the oil over medium heat.
  • Add onion, carrots, and pepper. Cover and simmer gently for 10 minutes, stirring occasionally until vegetables are tender
  • Combine 3 cups of the broth and squash to the vegetables and puree the mixture in a blender or food processor.
  • Return to the pot and add remaining three cups of broth, bring to a boil; Cook, for 10 minutes,stirring occasionally, Add more broth if too thick.
  • Serve hot; garnish with gluten-free croutons

Shopping list:

2 acorn squash

3 cans Progresso chicken or vegetable broth,

Gluten-Free Pantry Olive and Garlic Croutons

For more gluten-free articles

Purchase Gluten-Free and Dairy-Free for the Frugal and Lazy Cook for more recipes

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