Silky Gluten-Free Butternut Squash Soup, No Flour Needed
Silky Gluten-Free Butternut Squash Soup, No Flour Needed October is soup weather, and the grocery store bins are full of butternut squash. A classic creamy soup recipe starts with a roux: butter and wheat flour cooked into a paste that thickens the pot. If you cook gluten-free, that first step is out. The good news is that the best butternut squash soup never needed the roux in the first place. The squash is the thickener. Roast it until the edges caramelize, then blend it hot with broth. The flesh breaks down into a puree that gives the soup its body. No starch, no gum, no gritty rice-flour paste. The texture comes from the vegetable itself, which is why this soup tastes like squash instead of tasting like thickener. Start by picking a good one. Look for a squash with a long, straight neck and no soft spots. The neck is all flesh and no seeds, so a long neck means more soup per squash. Cut it in half lengthwise and scoop out the seeds, then roast it cut-side down. If you are short ...