Gluten-Free Creamy Butternut Squash Soup

I have a friend who loves a storm because she thinks of making soup and curling up in a blanket.  With these cold Winter days, I love soup to help me warm up.  I hope you will enjoy these recipes.  We are trying to eat healthier, so I included my modified version.  Our kids ate it up!

Creamy Butternut Squash Soup

2 leeks, white portion only, chopped

1 cup carrots, chopped

5 tablespoons butter

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

6 cups gluten-free chicken broth

2 teaspoons salt

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup cream

1 cup milk

3 tablespoons Parmesan cheese, grated

1.      In a large pot, melt butter. Sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, chicken broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add cream and milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls and sprinkle each serving with Parmesan cheese.

Serves 6 to 8 

Creamy Butternut Squash Soup (Healthier Version)

2 leeks, white portion only, chopped

1 cup carrots, chopped

Olive oil

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

5 1/2 cups gluten-free chicken broth or vegetable broth

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup unsweetened almond milk

1.      In a large pot, sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add almond milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls.

Serves 6 to 8 

**Tip:  Bake butternut squash the day before you make the soup and use cold squash to cool other ingredients as they are placed in the blender.