Gluten Free Potato Butternut Squash Soup

This is very similar to my Roasted Butternut Squash Soup recipe.

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We are expecting about 12 inches of snow Wednesday into Thursday. Definitely soup weather. Stay tuned for more soup recipes.

Wash, peel and chop all your vegetables. This time, I bought squash that was already cubed, Place them into a baking pan. Set aside. (You can leave the garlic cloves whole, you don't want to cut them and have them burn when roasting) Why I don't eat meat.

Place pan, uncovered, into a preheated 400 degree oven. After about 45 minutes, stir the vegetables and check with a fork. You may have to add a little water to the vegetables. You want them to soften, not dry and shrivel. I did add a little water. My squash and vegetables roasted about two hours. You want the squash very soft and the vegetables soft. The squash will brown a bit, that's fine, it's what you want. After all, we do eat with our eyes.

Remove from oven and scoop the vegetables into a large soup pot. Place on stove top and add the box of vegetable broth, one cup water and salt to taste.

Bring pot to a slow boil stirring often. Add a little cinnamon and stir well. Lower heat and let simmer, again stirring often. Cook for about 15 minutes. The vegetables will mush. This is what you want. (see video)

Just before blending, add some milk to make the soup creamier. You can add half and half or heavy cream if you desire. Blend well with Immersion blender or put into a blender (leave the plastic part of the cover off and cover that with a dish towel). Soup will come out thick, if you don't like it that thick, add a little more water and/or vegetable broth.

Serve in soup bowl. Enjoy. I ate mine with one of my gluten free banana pumpkin muffins (wrapped in foil behind soup bowl)

Soup freezes well and I put a large container in the freezer for another time.

If you are a soup lover like me and your expecting cold weather and even snow like we are here on Long Island next week, check out my YouTube playlist for all my soup recipes! Make sure to subscribe, give it a thumbs up if you enjoyed the video and hit that notification bell so you won't miss any future videos!

For my lentil soup, pea soup, tomato soup and vegetable bean soup, click links.

The next day, I heated up the soup for lunch. I love leftovers. I added a little bit of pumpkin, leftover from the banana pumpkin muffins, and some black beans. It was delicious.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.

Ingredients:

Russet Potatoes

Sweet Potatoes

Butternut squash

Carrots

Celery

Red Onions

Garlic Cloves

Orange Peppers

Olive Oil

Salt

Milk

Black Pepper (optional. I don't like it. My husband adds it to his bowl)

Cinnamon (I decided to try it this time)

Swanson Vegetable Stock (gluten free)

For vegans, leave out the milk and substitute with ingredient of your choice.