There is no doubt, that during the fall season, my desire to create warm meals increases. With the fall options of gardens and farm stands, one is able to make some satisfying and delicious soup options.
One of the trials, when you first find out that you gluten and milk intolerant, is that of finding meal options that have neither ingredient. So, I have learned to adapt in utilizing what is available to make some very tasty meal options.
Tonights meal consists of my making some squash soup, utilizing my homemade chicken broth as well as my homemade applesauce. I’ve already tasted a little, and it tastes just as wonderful as the house smells!! I hope that you and your loved ones will enjoy it as well.
SWEET BUTTERNUT ACORN SQUASH SOUP
Servings: approximately 8 1-cup servings
- 1 large butternut squash (halved and seeded)
- 3 small – medium acorn squash (halved and seeded)
- 2 Tbls. dried onions (I make these outdoors in the warmer weather to keep my kitchen from smelling like onions for a week – yes, I did this once 🙂 It only takes one time to realize that was not a good idea)
- Optional – if you do not have the dried onions, use 3 tbls. Earth Balance butter substitute and sauté 1 /4 c of a sweet onion.
- 2 cups homemade chicken broth (4 cups if you want it less thick)
- 1/3 c brown sugar
- 1 cup homemade applesauce (you can use plain or cinnamon flavored)
- Ground cinnamon to taste (optional if you use plain applesauce) – approximately 2 or more tsp.
- 1 c Unsweetened Coconut milk (or soy, or coconut almond) – I personally enjoy the added coconut flavor. Also, if you use sweetened milk, it will taste fine, just a little sweeter.
- Preheat oven to 350 degrees F.
- Cut your squash in half and remove all seeds. (You can save them for replanting or use them as you would if you were making baked pumpkin seeds)
- Place squash cut side down, so that the flesh is face down. I personally like to use glass baking dishes, as they are easier to clean.
- Bake for 45 minutes
- If you are going to use a fresh onion option, take the Earth Balance butter substitute, melt over medium heat and saute the onion until tender and set aside.
- Once squash is done baking, remove pulp from skins and place into your food processor along with other ingredients. You may do this in several batches.
- Add the processed pulp to your slow cooker. NOTE: If you prefer, you can just put your squash through the food processor, then mix all the remaining ingredients into the slow cooker together, mixing well.
- Once all ingredients are placed into your slow cooker, turn on high for 3-4 hours, then serve or reduce heat to simmer (warm). If you are making this early in the morning and have an extremely busy day around the house, consider putting it on low until meal time.
Serve plain or garnished with parsley. Tonights meal will consist of this amazing soup, sautéed chicken and homemade garlic bread toast (utilizing gluten and milk free bread, and Earth Balance spread)
Prep Time: 10-15 min prepping squash for oven, oven time 45 min, Food Processing (scooping pulp from skin and transferring to slow cooker) 20 min. Total prep time 1 hr and 15-30 minutes.
This will serve approximately 8 – 1 cup servings
Enjoy this delicious meal option! And, if you have family members who are skeptics of the gluten and milk free lifestyle, then try this on them without them knowing it is free of gluten and milk.
Enjoy and eat healthy,
PS: For those with almond issues, be sure to use either soy or coconut milk
Please post your comments 🙂 I would love to hear from you!!
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Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreader, Freelance contributor