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My review
Gluten Free Autumn Squash Soup
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Barilla
"This comforting, delicious gluten free pasta soup with squash is perfect for chilly days."
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Ingredients
40 m servings 634 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 634 calories; 15.7 g fat; 110.6 g carbohydrates; 16.3 g protein; 10 mg cholesterol; 228 mg sodium. Full nutrition