Gluten-Free Butternut Squash Soup

Gluten-Free Butternut Squash Soup

Savor a creamy, savory soup with flavorful squash and herbs.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

12

servings

2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
1
lb butternut squash, peeled, seeded and cut into 1-inch cubes
2
medium pears, peeled and sliced
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon white pepper
1/4
teaspoon ground coriander
1
cup whipping (heavy) cream
1
medium unpeeled pear, sliced
1/2
cup chopped pecans, toasted
  1. Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
  2. Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
  3. Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch
Add a festive touch to your soup presentation with: A small dollop of sour cream. A touch of cilantro pesto over soup. A sprinkle of fresh cilantro and croutons. Or add a flavor twist to this recipe by using apples instead of pears!
Holiday Menu - Holiday Dinner Party for Friends
Add these trimmings to complete your dinner. If you're serving 8, double the Roasted Vegetable Medley. What's great, you can make the dessert tart as well as the pearl onions a day ahead of time. Butternut Squash Soup Christmas Spinach Salad Rib Roast with Herb Rub Roasted Vegetable Medley Balsamic-Glazed Pearl Onions Honey-Wine-Cranberry Tart

Nutrition Information:

1 Serving (1 Serving)
  • Calories 155
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,),
  • Cholesterol 25mg;
  • Sodium 240mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.