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Finally, an updated version of my naturally gluten free Smoky Butternut Squash Soup Recipe. The photos have been updated, not the recipe! What is it about squashes? Seeing one always makes me smile. They seem to be the lovable character of the vegetable world.
Skip to the good bit
- What gives this soup its smoky flavour?
- How do you prepare a butternut squash for soup?
- Fun fact about squashes!
- Batch cook this soup to save money
- Save even more money and microwave
- What can I do with any leftover butternut squash?
- How to store your fresh soup when batch cooking
- Other soup recipe ideas
- Smoky Butternut Squash Soup Recipe
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What gives this soup its smoky flavour?
How smoky do you want your butternut squash soup? I have smoked salt in my cupboard too so add a pinch of this to the soup for extra flavour. On the other hand, just using smoked paprika on its own is sufficient to get the warm smoky flavour. When I say smoked paprika I mean just that by the way. Not normal paprika which has a far more delicate flavour.
How do you prepare a butternut squash for soup?
STEP ONE: Carefully divide your butternut squash in half, no need to deseed at this stage and liberally drizzle with oil. Place on a baking tray flat-side-down and roast for 40 mins at 200°C
STEP TWO: Once roasted remove the butternut from the oven and leave to cool for 5-10mins so it’s cool enough to handle. Then scoop out the flesh (discarding the seeds) and add to a bowl – you need to weigh the correct amount to add to the soup.
Fun fact about squashes!
Did you know there were two different types of squash? Summer squashes and winter squashes!
Squashes come in a huge range of shapes and sizes, from massive pumpkins to tiny patty pans. There are winter squashes, such as pumpkins and butternuts, which can be stored, and summer squashes, which are harvested when immature and don’t store well. They are all relatively easy to grow from seed.RHS – Grow your own squash
If, like me, you are slightly batty about butternuts and other squashes then you’ll love this article by Gardeners World too. It tells you about different types of squash and there’s even one called a Hooligan – how awesome is that!
Batch cook this soup to save money
We can all agree that buying in bulk and cooking in batches is much more cost effective right? This is because bigger bags of fresh vegetables are cheaper. Also, firing up the oven just once to cook the vegetables is cheaper than remaking the whole recipe on another day from scratch.
The act of reheating soup is way more cost effective and using a microwave if you have one is considerably less in energy bills.
Did you say ‘Poppycock’! Don’t take my word for it, this really handy energy calculator is mildly addictive and comes in really handy when I’m invoicing people for recipe development. You do need to know a few things about your personal energy use first but once you know those factors you can work out how much it costs you to heat up a tin of beans to roasting a Sunday dinner to warming up your cold tea!
How much does it cost?
Save even more money and microwave
Times are tough for many and I find myself looking for cheaper, quicker, more efficient ways to cook these days. However I don’t want to compromise on taste and nutrients.
Microwaving foods does leave you with a different flavour to roasting. So be prepared for a different end result if you chose to microwave rather than roast the veggies for this soup recipe. Basically, the flavours are less intense and slightly less sweet, but you may think that’s a good thing?
How to microwave vegetables
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p.s. I have this on the back of a cupboard door in my kitchen – true story!
What can I do with any leftover butternut squash?
This is a good question because if you’ve bought a large squash, you’re bound to have a little left over. There are two things I like to do with my leftovers. The first is to pop it into a Tupperware dish and freeze. Did you know that a large percentage of tinned pumpkin is actually butternut squash! So if you do have some leftover you could add it to some pumpkin at a later date to make one of my recipes such as this Dairy Free Pumpkin Spice Fool or a traditional Simple Gluten Free Pumpkin Pie.
Another thing you can do with the leftovers is add them to your mashed potato to get a golden creamy mash to go with your sausages and gravy. If the kids don’t eat veggies, tell them it’s Halloween mash!
The clickable image below is for a gluten, dairy and egg free pumpkin pie, if you can’t tolerate those ingredients too. I have made this in the past JUST with butternut squash, and nobody could tell the difference.
How to store your fresh soup when batch cooking
When batch cooking, you not only save energy by only cooking the recipe once, but you also give yourself quick and easy lunches and dinner for the rest of the week or the following week for that matter.
I explain how to sterilise portion sized jar below but you can also ladle the soup into Tupperware containers to keep in the fridge. Note that if using Tupperware the shelf life of the soup will only be 4-5 days as you will not have gone through the sterilisation process first.
How to sterilise jars for your individual soup portions
Other soup recipe ideas
For a full soup recipe collection and top tips on how to; make free from soups from scratch, thicken soup, source gluten free stock cubes and more head over to my Delicious Free From Homemade Soup Recipe Collection
Smoky Butternut Squash Soup Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Smoky Butternut Squash Soup
- 500 g butternut squash [see method on how to prepare]
- 1 tbsp olive oil
- 1 vegetable stock cube
- 800 ml water
- 1 tbsp smoked paprika
- 1 clove garlic (powder, puree or clove)
- Pinch of Smoked salt not compulsory
- salt & pepper to taste
- 100 ml soya cream or usual dairy free alternative optional if you want a cream of butternut soup
- Carefully divide your butternut squash in half, no need to deseed at this stage and liberally drizzle with oil. Place on a baking tray flat-side-down and roast for 40 mins at 200°C
- Make your vegetable stock in a large saucepan by adding 800ml boiled water and stir until dissolved.
- Add the paprika, crushed garlic (or garlic powder) and seasoning to the saucepan. Stir to combine.
- Once roasted remove the butternut from the oven and leave to cool for 5-10mins so it's cool enough to handle. Then scoop out the flesh (discarding the seeds) and add to a bowl – you need to weigh the correct amount to add to the soup.
- Add 8 peppercorns to the saucepan with the stock in it and add the weighed butternut squash.
- TOP TIP: if using a hand blender heat the ingredients in the saucepan and then blend once hot. If planning on blending in a liquidiser, do this first while the ingredients are cold and then return to the saucepan and heat (this is the safest way to prep using a liquidiser rather than trying to liquidise piping hot liquids.
- If saving for later, pour into two 500ml jars or a 1ltr jar and seal immediately. Allow to cool before popping in the fridge.
- Otherwise serve with your favourite gluten free bread roll
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