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BUTTER FREE BUTTERNUT SOUP

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DELICIOUS

Description

So it is fall and everywhere I look the markets are bursting with a variety of pumpkins and squashes. I am a huge fan of using seasonal produce and I love making huge pots of soup when the weather starts to cool.

Here is my recipe for a light butternut soup…. It is bursting with taste and in true “COOK IT OFF” style I have “DITCHED THE CALORIES NOT THE FLAVOR”.

Yes this recipe has no high calorie ingredients….. NO HEAVY CREAMS, NO BUTTER, NO WHOLE MILK and NO POTATOES.

The mix of spices adds so many different layers to the soup. I guarantee it’s so yummy you won’t even know it’s healthy.

Enjoy xxx Chef MM

BUTTER FREE BUTTERNUT SOUP

US (Imperial)

Print Ingredients

Olive Oil

2 sticks celery diced

2 large or one small butternut cubed

2 leeks (white only cut into slivers)

4 carrots (cut into chunks)

½ cup chicken/vegetable stock powder

14 cups water

Zest and juice 1 orange

½ tspn curry powder

½ tsp cumin

½ tspn ginger

½ tsp cinnamon

½ tsp chilli flakes

Coarse Salt and Black Pepper

1 cup of greek yoghurt and chopped chives to serve

InstructionsHeat some olive oil in a large soup pot on medium high heat. Slice leeks & brown in olive oil until golden.

Add carrots, butternut and celery and brown till golden.

Add water, stock, seasoning (cumin, ginger, cinnamon, curry and chilli), orange juice & zest.

Bring to boil. Reduce to simmer. Cover and cook for 2 hours.

Puree mixture. Adjust seasoning and add salt & pepper to taste. Soup freezes well.

OPTIONAL: Serve with a dollop of Greek yogurt and chives.

SERVES 10-12

EU (Metric)

Print Ingredients

Olive Oil

2 sticks celery diced

2 large or one small butternut cubed

2 leeks (white only cut into slivers)

4 carrots (cut into chunks)

½ cup chicken/vegetable stock powder

3 ½ liters water

Zest and juice 1 orange

½ tspn curry powder

½ tsp cumin

½ tspn ginger

½ tsp cinnamon

½ tsp chilli flakes

Coarse Salt and Black Pepper

1 cup of greek yoghurt and chopped chives to serve (optional)

InstructionsHeat some olive oil in a large soup pot on medium high heat. Slice leeks & brown in olive oil until golden.

Add carrots, butternut and celery and brown till golden.

Add water, stock, seasoning (cumin, ginger, cinnamon, curry and chilli), orange juice & zest.

Bring to boil. Reduce to simmer. Cover and cook for 2 hours.

Puree mixture. Adjust seasoning and add salt & pepper to taste. Soup freezes well.

OPTIONAL: Serve with a dollop of Greek yogurt and chives.

SERVES 10-12

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