Gluten Free Living – 2014

Acorn and Butternut Squash Soup is such a lovely soup recipe.  It’s seasoned, oh so deliciously, with thyme, rosemary, marjoram and parsley along with a host of great veggies and fruit. This recipe is SO E-A-S-Y because you can just toss everything into the slow cooker. It’s also vegan and gluten free, not to mention healthy, low in calories and clean eating.

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I had to figure out a way to use up some squash that had been sitting in a basket on my counter for awhile. Initially, I was also going to puree the soup and add spaghetti squash to the recipe. But after cooking it in the slow cooker, I decided to forgo pureeing the soup because I liked the look and texture of it and decided not to stir in spaghetti squash either. The soup is really tasty just like it is without any embellishments.

I wasn’t sure how I was going to put this together. I baked the squash (which is easier for me than paring the skin from butternut squash) before adding it with the other ingredients in the slow cooker. However, I would recommend two options. Only partially bake the squash — like 30 minutes at 350 instead of 60 minutes and toss the squash in with most of it’s texture intact. Or, option two: peel the squash and cut out the meat (remove pulp and seeds). Put the squash into the slow cooker raw with all the other raw veggies and fruit. That way it won’t be too mushy. I didn’t mind the texture the way it was, but others may. So I offer these options for those who prefer a different texture than me.

If you’re looking for an alternative to all the heavy Super Bowl fare and trying to cut down on calories after Christmas then consider this really tasty soup. I highly recommend you purchase the spices if you don’t normally have them on hand because they are what make this soup so tasty. Otherwise the soup will be too bland.

Give my skinny version of Acorn and Butternut Squash Soup a try. It’s great for Meatless Mondays or as a comfort food for cold winter nights where you want something hot to warm you up. And the ease of using the slow cooker makes this even more appealing. We sure enjoyed it and hope you will too.

Acorn and Butternut Squash Soup is a wonderfully savory soup that’s quite pleasing to the taste buds.

You will love the ease and convenience of making this in the slow cooker. If you’re looking for low calorie and healthy recipes to help with weight reduction this skinny soup is a great option.

Acorn and Butternut Squash Soup is vegan and gluten free.

Here’s what I did.

I used only the acorn squash and butternut squash in the picture above.

I baked the squash. But you can also peel and carve it down and put it into the crockpot raw if that’s easier for you. If you do bake it, I would only partially bake the squash – maybe 30 minutes tops – so the squash still has a nice texture going into the crockpot.

I added these veggies and fruits (after washing, paring, or dicing). I used vegetable broth and water to make this recipe.

Toss everything into the crockpot, including the spices. Stir to combine. Cook 3-4 hours on high and everything should be cooked through. Check squash. If it’s raw you may have to cook it a little longer to get it fork tender. Check seasonings. Add more if desired.

To serve: Serve from your crockpot or soup tureen and ladle into bowls. Sprinkle additional thyme and rosemary over top of the individual servings.

I love the tastes of rosemary and thyme together in any kind of main dish or side dish recipe. The addition of marjoram even increases the wonderful flavors. They go together like hands in gloves!

We served this soup with Easy White Bread which was quite tasty. It was the first time I used my new breadmaker and the loaf came out quite nicely.

Here’s the recipe.

ACORN AND BUTTERNUT SQUASH SOUP

(My own concoction)

Acorn and Butternut Squash Soup

Teresa Ambra

This delectable soup is made with both acorn squash & butternut squash. It's chocked full of fresh veggies, apples and herbs making for a wonderful tasting soup. It's perfect comfort food for cool, fall nights. Plus, this soup is made in the crockpot so it's incredibly easy. Healthy, low calorie, gluten free, vegan and clean eating.

No ratings yet

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Prep Time 45 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Main Dish, Soups, Stews and Chowders

Cuisine American

Servings 8

Calories 146 kcal

Equipment

• 1 large crockpot
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 large roasting pan to roast squashes
• 1 vegetable peeler
• 1 wooden spoon

Ingredients

  

1x2x3x

• 1 large butternut squash peeled
• 1 large acorn squash seeded and cut in chunks
• 2 ribs celery diced
• 1 large leek green top removed, thoroughly washed, quartered and sliced
• 1/3 cup celery leaves diced
• 1 red pepper diced
• 1 large onion diced
• 3 cloves garlic sliced
• 1 1/2 cups carrots peeled and sliced
• 2 large gala apples diced
• 32 oz. carton vegetable broth
• 2 1/2 cups water or additional vegetable broth
• 1 tsp. dried marjoram
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tbsp. dried parsley
• 1 1/2 tsp. salt
• 3/4 tsp. ground black pepper
• 1/2 tsp. dried thyme for garnish
• 1/2 tsp. dried rosemary for garnish

Instructions

 

• Place all ingredients in a crockpot and cook on high about 3-4 hours until done.
• Check seasonings.
• Add more thyme, rosemary, parsley and marjoram if needed.
• Ladle soup into bowls and garnish with more thyme and rosemary. (Use fresh if you have it).

Notes

NOTE: I baked my squash about an hour at 350°. However, I recommend either putting it in the crockpot raw or only partially baking it about 30 minutes so it holds its shape and texture as it cooks in the crockpot.

 

NOTE: If you use raw squash you may need to increase the cooking time so the squash is fork tender.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 146kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 414mgPotassium: 870mgFiber: 8gSugar: 12gVitamin A: 15096IUVitamin C: 56mgCalcium: 163mgIron: 4mg

Keyword apples, butternut squash, gluten free, main dish, soup, vegan

Tried this recipe?Let us know how it was!

Acorn and Butternut Squash Soup is a very satisfying comfort food on cold winter nights when you want something hot to warm you up and take the chill off. 

I loved the texture of this dish so I decided not to puree the ingredients but to leave them as is, instead. Yum, so flavorful.

Doesn’t Acorn and Butternut Squash Soup look terrific? You can eat two or three bowls of Acorn and Butternut Squash Soup and not feel guilty because it’s low in calories as well as being good for you! However, it’s quite filling–you may not be able to eat that much in one sitting!

You may also enjoy these delicious recipes!

Curried Apple and Acorn Squash Soup

Panera Bread’s Autumn Squash Soup

Butternut Squash-Bartlett Pear Soup

Acorn and Butternut Squash Soup

Teresa Ambra

This delectable soup is made with both acorn squash & butternut squash. It’s chocked full of fresh veggies, apples and herbs making for a wonderful tasting soup. It’s perfect comfort food for cool, fall nights. Plus, this soup is made in the crockpot so it’s incredibly easy. Healthy, low calorie, gluten free, vegan and clean eating.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Main Dish, Soups, Stews and Chowders

Cuisine American

Servings 8

Calories 146 kcal

Equipment

• 1 large crockpot
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 large roasting pan to roast squashes
• 1 vegetable peeler
• 1 wooden spoon

Ingredients

  

1x2x3x

• 1 large butternut squash peeled
• 1 large acorn squash seeded and cut in chunks
• 2 ribs celery diced
• 1 large leek green top removed, thoroughly washed, quartered and sliced
• 1/3 cup celery leaves diced
• 1 red pepper diced
• 1 large onion diced
• 3 cloves garlic sliced
• 1 1/2 cups carrots peeled and sliced
• 2 large gala apples diced
• 32 oz. carton vegetable broth
• 2 1/2 cups water or additional vegetable broth
• 1 tsp. dried marjoram
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tbsp. dried parsley
• 1 1/2 tsp. salt
• 3/4 tsp. ground black pepper
• 1/2 tsp. dried thyme for garnish
• 1/2 tsp. dried rosemary for garnish

Instructions

 

• Place all ingredients in a crockpot and cook on high about 3-4 hours until done.
• Check seasonings.
• Add more thyme, rosemary, parsley and marjoram if needed.
• Ladle soup into bowls and garnish with more thyme and rosemary. (Use fresh if you have it).

Notes

NOTE: I baked my squash about an hour at 350°. However, I recommend either putting it in the crockpot raw or only partially baking it about 30 minutes so it holds its shape and texture as it cooks in the crockpot.

 

NOTE: If you use raw squash you may need to increase the cooking time so the squash is fork tender.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 146kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 414mgPotassium: 870mgFiber: 8gSugar: 12gVitamin A: 15096IUVitamin C: 56mgCalcium: 163mgIron: 4mg

Keyword apples, butternut squash, gluten free, main dish, soup, vegan

Tried this recipe?Let us know how it was!