Gluten Free Butternut Squash Soup

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   Fresh butternut squash recipe, always gluten free recipes!

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   Right off the stove soup!

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   Peel butter squash and cut in half.

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   Take out insides.

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   Cut squash into one inch by one inch cubes.

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   Place cut up squash into boiling pot.

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   Fill with water and add enough to cover the squash.

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   Add a pinch of salt and a three table spoons to the water.

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   Now boil for about 35 minutes, until squash is super soft.

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    When done place your colander(spaghetti drainer) into the sink and drain the squash.

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    Clean and dry boiling pan.

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    Peel and cut onion into small pieces.

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    Add two to three table spoons of olive oil into boiling pan.

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    Add onions and cook them until they are slightly brown.

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    Add herbs cut up, the carrot, the celery stick, the clove, the bay leaf, a pinch of nutmeg power, a pinch of pepper, a pinch of salt, and about four table spoons of curry powder.

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    Mix ingredients and cook for about thirty seconds before adding the squash.

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    Add squash and mash with a cooking spoon.

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    Mix ingredients and be careful not to burn mixture.

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    Add five cups of water and mix.

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    Turn to a boil and then lower the heat.

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    Add a tablespoon of cinnamon powder.

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    Cook for about 45 minutes occasionally stirring mixture with a whisk to puree.

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    If soup becomes too thick add water.

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    Serve hot, or heat up later!

* Per serving · 4 servings · Values may vary.