Twelve Days of Christmas – Day 9

Can you believe that it is only nine…9! days until Christmas! This year has flown by, and there’s no stopping it now! The recipe that I’ll be sharing today is another from my ‘Cozy Gluten Free Christmas‘ recipe book. In case you haven’t seen it – it’s free for downloading on the right hand-side of my blog! Soup is exactly what you need to warm you up this winter. Not only on Christmas day, but any other day! You can alter the seasoning to your liking, and it will still taste lovely, nutritious and healthy. My sister, Jen, loves butternut more than anyone I know, and also more than anyone she knows! Having tasted her butternut soup more than a few times, I decided that it would go well with the other recipes in my first gluten free recipe book. So, with her permission, I made it, and tweaked it to my liking. Here it is. I hope that you’ll enjoy it as much as we do!

Jen’s Creamy Butternut Soup (gluten free, egg free, dairy free, soy free, nut free, corn free, oat free, sugar free)

Jen’s Butternut Soup

Ingredients:

• 1 whole butternut (750g), diced
• 2 cloves of garlic, chopped
• 1 Tablespoon of fresh ginger, finely chopped
• 1 medium sized potato, diced
• 1 red or yellow onion, finely chopped
• 2 Tablespoons of Olive oil
• ½ teaspoon of Masala powder (curry, chilli powder or mixed spice will also do)
• ¼ teaspoon of ground cinnamon
• ½ teaspoon of turmeric powder *
• 500ml of chicken stock (liquid)

White sauce ingredients:

2 Tablespoons of potato starch

1 cup of non dairy milk (your preference)

1 – Ingredients
2 – Chop onion and garlic
3 – Fry garlic, ginger, onion
4 – Peel and cut up butternut
5 – Add butternut and potato to pot
6 – Add seasoning
7 – Add stock
8 – Allow to simmer
9 – Mash the butternut mixture in the pot
10 – Mix the starch
11 – Pour in the starch, stirring constantly
12 – Pour into a big serving dish

Directions:

1. Place the olive oil into a medium-large sized pot and heat

2. Add the onion, frying on medium heat for 3 minutes, until soft

3. Next, add the garlic and ginger and continue to fry, stirring for 4 minutes

4. Add the potato and butternut

5. Now add salt, pepper, cinnamon, Masala (or other spices) and turmeric powder*

6. Stir and continue to cook for 4 minutes

7. Pour in the chicken stock and bring to a boil

8. Reduce heat to low and simmer for 20 minutes, until the potatoes are mushy soft

9. Remove from heat

10. Using a potato masher, mash the butternut in the pot

11. Prepare the white sauce, by whisking the milk and potato starch together, in a jug

12. Return the pot to the heat, and on medium-high heat, rapidly stir in the milk mixture

13. Add salt and pepper to taste

14. Serve immediately as is, or with gluten free bread or bread rolls

* Turmeric should be used with caution, as it could cause health complications. If unsure, consult your doctor.

Optional: garnish with fresh coriander, spring onions and a swirl of yoghurt or cream

Note: If you’ve been following my blog, you’ll know by now, that my recipes are rather rustic and not elegant and dainty.  This soup is no exception! It is not a smooth, silky soup. If that is what you prefer, then place the cooked soup into a blender or liquidizer and puree away to your desired consistency, then serve and enjoy.