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Gluten free butternut squash soup

Gluten free butternut squash soup

This creamy, gluten free soup is the perfect companion for those cold autumn nights curled up on the sofa!


  • 1 tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 – 3 tsp. mild gluten-free curry powder
  • 1 diced butternut squash
  • 4 – 6 cups light vegetable broth
  • Sea salt and fresh ground pepper
  • 1 tbsp. pure maple syrup
  • 1 cup coconut milk


  1. Heat the olive oil in a soup pot, over a medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
  1. Simmer until the squash is very soft and fork tender (around 30 minutes(. Add a bit more water if needed to avoid the squash sticking to the pot.
  1. Puree the soup until smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper.
  1. Warm through gently and serve.