- 1 (12 ounce) box Barilla® Gluten Free Elbows
- 4 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 Granny Smith apples, diced
- 1 tablespoon dried sage
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup whole milk
- 3 quarts low-sodium chicken broth
- 1 small butternut squash, diced
- 1/4 cup unsalted pumpkin seeds
- Salt and pepper to taste
- In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.
- Cook for approximately 15 minutes or until the squash is nice and soft.
- In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.
- Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.
- Set the soup aside and let it rest for 25-30 minutes.
- In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.
- Sprinkle the pumpkin seeds over each bowl before serving.
05/12/2018
recipepes.com
Gluten Free Autumn Squash Soup, recipe
PT15M
PT1H
5
455 calories
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