Gluten-Free Butternut Squash Soup

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Gluten-Free Butternut Squash Soup
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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Savor a creamy, savory soup with flavorful squash and herbs.
Updated Jan 23, 2013


  • 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
Make With
Make With
Progresso Broth


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    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!
  • tip 3
    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


155 Calories, 12g Total Fat, 2g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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