Gluten-Free Butternut Soup with Crispy Sage & Apple Croutons

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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, the recipe is from the amazing blog BBC Good Food and you can find the recipe here; it’s easy to make, naturally sweet, low in fat and, of course, gluten free.

Ingredients: 

  • 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

Directions: 

Pour some oil into a large pan and fry the onion for five minutes. Add the garlic and squash and then cook for 5five more minutes. Add the Madeira and the stock, and then stir in the chopped sage. Cover with a lid and simmer for 20 minutes and the squash is soft and tender. Once cooked, use a hand blender or food processor and blitz until smooth. Leave to cool and then chill until you are ready to serve.

Meanwhile, heat more oil (to a depth of about ¾ inch in a small pan) and drop in the sage leaves. Cook until they are crispy. Do this in small batches for best results. Remove and drain on kitchen paper. The sage leaves will stay crisp for several hours.

When you are ready to serve, reheat the soup in a pan. The soup should be quite thick but still smooth. Add a little stock if your soup is too thick, heat for longer is it’s too thin.

To make the apple croutons, heat a little oil in a large pan and add the apple. Fry until they start to soften. Dust with a little sugar and continue cooking until they are lightly caramelized.

Ladle the soup into small bowls, add the apple and sage, and a twist or two of black pepper.

More information about this recipe can be found at the original source here.

Nutrition information per serving: 

  • 231 calories
  • Protein 4 grams
  • Fat 7 grams
  • Carbohydrate 31 grams
  • Fiber 8 grams

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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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