Eating & maintaining a medically mandated gluten free lifestyle doesn't have to be complicated or weird. As a matter of fact, it should be fun & elegant. Eating gluten free is truly a piece of cake! I'll take the mystery out of gluten free cooking, meal planning & entertaining!4 U Gluten Free does not address any other allergens.
Nothing warms like a hot bowl on a blustery cold winter's day which is why I am so-o-o proud of this brand spanking new recipe. It took a fair amount of tweaking to get the seasoning just right on this mild soup, but I did win the battle.
The most terrific aspect of this soup is the calorie count. When comparing calories to nutritional values, both are winners with this beauty, packing a huge wallop when looking at the nutrition needed for an entire day. One thing should be kept in mind. The calorie count is based on approximately 3/4 cup servings. Here is my recipe:
1 cup onion, chopped
1/2 cup celery stalks, chopped
2 tablespoons butter
4 cups chicken stock, made from scratch, divided
1/4 cup cornstarch
3 tablespoons sugar
1 bay leaf
1 1/4 teaspoons salt to taste
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
2 1/2 pounds butternut squash peeled and cut into 1-inch
3 medium potatoes peeled and cut into 1/2-inch cubes
1 1/2 cups milk
2 tablespoons Cognac
Here is how I made this soup:
1. Spray large saucepan or Dutch
oven with non-stick cooking spray. Melt butter in Dutch oven; place onion and
celery in melted butter. Cook until tender.
2. While onion and celery are
cooking, dissolve cornstarch in 1/2 cup of chicken stock; set aside.
3. Add 1 1/2 cups chicken stock,
sugar, bay leaf and all seasonings. Stir
to thoroughly combine.
4. Add squash and potatoes;
bring to a boil. Reduce heat, cover, and simmer for 35 to 45 minutes or until
vegetables are very soft and can be mashed with the back of a spoon.
5. Using a hand blender, puree
vegetable mixture. Add combined cornstarch and chicken stock plus milk.
Continue to cook until soup reaches desired thickness. Remove from heat and
stir in Cognac.
Servings: 10 Yield: 8 cups
time will vary depending upon the size of chopped vegetables. Smaller cubes
cook quicker than larger ones.
2. If you do not have a hand blender, you can puree the vegetables, working in batches, in a food processor.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 5 minutes
·Items highlighted in yellow should be taken into careful
consideration when looking at total food intake for the day.
·Items highlighted in green are indicate a low value when
considering total food intake for the day.
Percent daily values based on the Reference Daily Intake (RDI) for a
2000 calorie diet. Nutrition information calculated from recipe ingredients.