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Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

634 calories; protein 16.3g; carbohydrates 110.6g; fat 15.7g; cholesterol 10.4mg; sodium 228.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/23/2020
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 ate one bowl to give it a chance but threw out the rest. Read More