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.
Serves: 4-5, 1 cup servings
Total time: 25 minutes
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)
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
2 acorn squash
3 cans Progresso chicken or vegetable broth,
Gluten-Free Pantry Olive and Garlic Croutons
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