Gluten Free Autumn Squash Soup Recipe

Name: Gluten Free Autumn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) box Barilla(R) Gluten Free Elbows; 4 tablespoons extra virgin olive oil; 1 small onion, diced; 2 Granny Smith apples, diced; 1 tablespoon dried sage; 1/4 teaspoon nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup whole milk; 3 quarts low-sodium chicken broth; 1 small butternut squash, diced; 1/4 cup unsalted pumpkin seeds; Salt and pepper to taste

Servings: persons

1 (12 ounce) box Barilla(R) Gluten Free Elbows
4 tablespoons extra virgin olive oil
1 small onion, diced
2 Granny Smith apples, diced
1 tablespoon dried sage
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup whole milk
3 quarts low-sodium chicken broth
1 small butternut squash, diced
1/4 cup unsalted pumpkin seeds
Salt and pepper to taste

1
In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.
2
Cook for approximately 15 minutes or until the squash is nice and soft.
3
In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.
4
Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.
5
Set the soup aside and let it rest for 25-30 minutes.
6
In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.
7
Sprinkle the pumpkin seeds over each bowl before serving.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (12 ounce) box Barilla(R) Gluten Free Elbows, 4 tablespoons extra virgin olive oil, 1 small onion, diced, 2 Granny Smith apples, diced, and more.

Yes, Gluten Free Autumn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Autumn Squash Soup

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