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Gluten-Free Recipe of the Week

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Recipe of the Week - October 5, 2015

Butternut Squash Soup

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



Butternt Squash Soup

Makes 4 servings
Time required:
30-40 minutes


  • 1 package Rudi's Gluten-Free Bakery Plain Ciabatta Rolls
  • 4 cups butternut squash, peeled and cubed
  • 2 ½ cups Imagine Organic Vegetable Stock
  • 1 Tbsp. Spectrum Organic Refined  Coconut Oil
  • ½ cup half and half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • Salt and pepper to taste
  • 4 Tbsp. butter


  1. In a large pot, combine butternut squash, coconut oil, salt and pepper
  2. Cover with water and bring to a boil, then reduce heat and simmer for 35-45 minutes or until squash is tender
  3. Transfer soup into blender or food processer and add the vegetable stock and half and half. Puree until smooth
  4. Pour back into pot and add cinnamon, nutmeg, butter, and ginger and simmer on low-medium heat for 5-10 minutes.
  5. While the soup is simmering, prepare Ciabatta Rolls according to directions on package.
  6. Serve together and enjoy!

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