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My review
Gluten Free Autumn Squash Soup
7k
Barilla
"This comforting, delicious gluten free pasta soup with squash is perfect for chilly days."
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Ingredients
40 m servings 634Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Newest
3/22/2020
I followed this recipe exactly as written. It was a strange combination of savory and sweet flavors. I've had pumpkin and butternut squash soups that were excellent. This was not one if those. I...