Gluten-Free Butternut Soup with Crispy Sage & Apple Croutons


gluten-free Butternut soup with crispy sage & apple croutons

I love to lunch on soup. I often make up a batch and keep it in my fridge so that I can reheat a bowl any time I feel the urge for something creamy, healthy, and yummy to eat. If I’ve got time, I also like to make soup in the morning and then put some of it into a thermos for my lunch. Warming, filling and tasty, soup is hard to beat. This soup is one of my favorites; it’s easy to make, naturally sweet, low in fat and, of course, gluten free.


1 tablespoon olive oil

1 large onion, chopped

1 garlic clove, chopped

1 butternut squash, about 2 pounds, peeled, deseeded and chopped

3 tablespoons Madeira or dry Sherry

1 pint vegetable stock, plus a little extra if necessary

1 teaspoon chopped sage, plus 20 small leaves, cleaned and dried

A little sunflower oil, for frying

1 large eating apple, peeled, cored and diced

A few pinches of sugar


Heat the oil in a large pan, add the onion and fry for 5 minutes. Add the garlic and squash, and cook for 5 minutes more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 minutes until the squash is tender.

Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for two days or freeze for three months. To make the crispy sage, heat some oil (a depth of about ¾ inch in a small pan) then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. They will keep for several hours.

Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.

For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelized.

To serve, ladle the soup into small bowls and top with the apple, sage and a twist or two of black pepper.

Nutrition information per serving: 

231 calories

Protein 4 grams

Fat 7 grams

Carbohydrate 31 grams

Fiber 8 grams

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