Best Gluten Free Butternut Squash Soup Easy & Creamy Fall Recipe

Cozy up with this creamy gluten free butternut squash soup! A healthy, easy fall soup recipe made with fresh squash, onion, garlic, and spices. Perfect for dinner or meal prep.

Why This Gluten Free Butternut Squash Soup Recipe is the Best:

• Naturally gluten free, dairy free, and vegan-friendly
• Creamy and smooth without using heavy cream
• Packed with vitamins, fiber, and cozy fall flavors
• Perfect for meal prep and freezer-friendly

Ingredient Notes:

• Butternut Squash – peeled, seeded, and cubed
• Olive Oil – for roasting or sautéing
• Onion & Garlic – for depth of flavor
• Carrot & Celery – add sweetness and balance
• Vegetable or Chicken Broth – gluten free
• Coconut Milk or Cream – optional for extra creaminess
• Salt, Pepper, Nutmeg & Cinnamon – warm seasoning blend

Step-By-Step Instructions:

• Prep the Squash – Peel and cube the butternut squash. Dice onion, carrot, and celery.

• Sauté Veggies – In a large pot, heat olive oil. Cook onion, carrot, celery, and garlic until softened.

• Add Squash & Broth – Stir in the butternut squash and pour in broth. Bring to a boil, then reduce heat.
• Simmer – Cover and cook for 20–25 minutes, until squash is fork-tender.
• Blend Smooth – Use an immersion blender or carefully transfer to a blender. Blend until creamy.

• Serve – Garnish with fresh herbs, roasted pumpkin seeds, or a drizzle of coconut cream.
• Season & Finish – Stir in coconut milk (optional), nutmeg, cinnamon, salt, and pepper.

Storage & Freezing:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in freezer-safe containers for up to 3 months. Thaw overnight and reheat on the stove.

Tips & Variations:

• For extra sweetness → add a diced apple while cooking.
• For more protein → stir in shredded chicken or white beans.
• Make it spicy → add a pinch of cayenne or red pepper flakes .

Notes:

• Pre-roasting the squash adds deeper flavor but stovetop works perfectly too.
• If using a blender, allow soup to cool slightly before blending to avoid splatters.

Special note

Every vegetable broth brand has a different salt level. Start with less salt and adjust at the end to taste.

Nutrition

Calories: 190 | Carbs: 28g | Protein: 3g | Fat: 8g | Fiber: 6g | Sugar: 8g | Vitamin A: 120% DV | Vitamin C: 45% DV

Nutrition Disclaimer:

Nutritional information is an estimate and may vary based on ingredients and brands used. Always calculate with your own tools for accuracy.

Frequently asked questions

Q: Can I make this soup ahead of time?
Yes! It reheats beautifully and tastes even better the next day.

Q: Is this butternut squash soup vegan?
Yes, just use vegetable broth and coconut milk instead of cream.

Q: Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 8 minutes, then blend.

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