Autumn Soup

 

My family used to enjoy eating at Panera. Their Autumn Soup was one of our favorites. Unfortunately, it contains dairy ingredients, and one member of my household can no longer consume dairy products in addition to avoiding gluten.

Needing to avoid dairy products has changed some of our family food choices. We have been somewhat selective for years because of my inability to properly digest gluten. Making some of our family favorite foods into gluten-free AND dairy-free is an added challenge, but I think it’s so nice when we can all share the same food around the dinner table.

This is my version of Autumn Soup, made with butternut squash, pumpkin, other vegetables and seasonings. And it's made without any butter, cream, or other dairy ingredients.

This Autumn soup is especially good served with homemade gluten free bread.


Ingredient notes:

Fresh pumpkin, in my opinion, tastes better than canned.  We always have at least one small pumpkin sitting around as decoration in the fall, and turning it into Roasted Pumpkin puree isn’t a big deal.  Canned pumpkin may be used, just make sure it is just pumpkin and not pumpkin pie filling.

Tomato Paste: instead of opening a can of tomato paste whenever a little is needed, I keep a tube of tomato paste in the refrigerator. This allows me to squeeze out any little amount, replace the cap, and store in the fridge for next time.

Margarine: check the ingredients if you need the soup to be dairy free.  Some margarines contain small amounts of butter or milk solids.  If you can eat dairy products, butter can be used.

Potato Flakes: dehydrated, flaked potatoes used to make mashed potatoes. Adding potato flakes is an easy way to thicken the soup.

Almond milk: any plant based milk would be fine. Whole milk or half-and-half would also work if you’re not avoiding dairy.

Autumn Soup

2 Tbsp oil (any mild flavored cooking oil is fine)

1 medium onion, chopped

2 ribs celery, chopped

2-3   carrots, peeled and chopped

1 quart Chicken or Vegetable Stock or Broth

1 Butternut Squash (about 8 inches tall), peeled, seeds removed, diced

1 can pumpkin puree (NOT Pie Filling), or 1 ¾ cup cooked pumpkin

1/3 cup apple juice

¼ tsp onion powder

½ tsp garlic powder

½ tsp curry powder

1/8 tsp dried, ground ginger

1/8 tsp dried thyme

½ tsp tomato paste

1 tsp brown sugar

2 Tbsp margarine

½ cup potato flakes

Almond milk to taste


Instructions:

Set aside potato flakes and almond milk.

In your favorite soup pot, saute onion, celery and carrots in oil until tender. Add remaining ingredients. Cover and simmer until everything is well cooked, about 40-60 minutes.

Remove from heat and stir in potato flakes. Cover for 5-10 minutes.

Using an immersion blender, puree soup until smooth.

Serve with almond milk on the side to be added if desired.  This Autumn Soup is also good without milk.

Printable Version

This post linked with A Very Different Thanksgiving at The Hearth & Soul Link Party

 

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