Mushroom and Cardamom Squash Soup Recipe (Vegan & Gluten Free) (2024)

FAQs

How do you make butternut squash soup less bland? ›

How do you make butternut squash soup less bland? The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking.

An easy and delicious seasonal soup, using only butternut squash and stock. Naturally gluten and dairy free.

All About this Healthy Butternut Squash Soup

The macros and weight watcher points of this soup are unbelievable. Only 148 calories and 0 points per serving on its own, or 2 points per serving (including toppings), which leaves plenty of room for fun toppings or a side dish.

Yellow onion and garlic – These veggies add delicious depth of flavor. Fresh sage and rosemary – I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

Do I need to peel butternut squash for soup? While some butternut squash recipes do require you to peel and cube the squash before cooking it, the beauty of this recipe is that there's no peeling required. Just place the squash, cut side down, on a baking sheet and roast it until tender.

More than likely, the bitterness developed in the squash as it was growing due to a lack of good growing conditions or nutrients. If you feel like the soup is better, you may be able to add in a few spices to help with the taste or you may have to try again with a different butternut squash soup.

This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy. According to some garden experts, the sap is more potent if the squash is young, so you might not encounter this unpleasant feeling if you are peeling a squash that has fully ripened.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

What is a gluten-free thickener for soup? ›

Almond flour, amaranth four, arrowroot starch, bean flour, buckwheat flour, coconut flour, corn flour or masa, corn starch, hazelnut or other nut flour, millet flour, oat flour (certified GF), quinoa flour, potato flour, potato starch flour, rice flour (white), rice flour (brown), rice flour (sweet/sticky), sorghum ...

The answer is a resounding yes! Be sure to use a gluten free flour and double check the ingredients of your broth. My gluten free cream of mushroom soup recipe is made thick, like a condensed cream of mushroom soup.

One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

Once cooked, blend roasted veggies, broth, salt, and pepper either in a pot with an immersion blender or in a higher power standing blender. Veggies vary in water content so if your soup is too thick, add a bit more liquid (broth or water) to your preferred consistency.

"For a vegetarian option, the Vegetarian Autumn Squash Soup boasts protein and fiber, while satisfying your taste buds with its warm, autumnal flavors," says Newlin. Though it's higher in calories and saturated fat than some other soups, it has less sodium than several of Panera's soups.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.