Gluten Free Autumn Squash Soup

This comforting, delicious gluten-free pasta soup with squash is perfect for chilly days.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 634 Calories

Ingredients

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 cup whole milk
• 1 pinch salt and pepper to taste
• ¼ teaspoon nutmeg
• 1 tablespoon dried sage
• 1 small onion, diced
• 1 (12 ounce) box Barilla® Gluten Free Elbows
• 4 tablespoons extra virgin olive oil
• 2 each Granny Smith apples, diced
• 3 quarts low-sodium chicken broth
• 1 small butternut squash, diced
• ¼ cup unsalted pumpkin seeds

Recipe Instructions

Step 1

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.

Step 2

Cook for approximately 15 minutes or until the squash is nice and soft.

Step 3

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.

Step 4

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.

Step 5

Set the soup aside and let it rest for 25-30 minutes.

Step 6

In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.

Step 7

Sprinkle the pumpkin seeds over each bowl before serving.