My Sweet Marie

Gluten-Free, Dairy-Free Butternut Squash-Apple Soup

Posted on: October 21, 2012

This is a recipe that I ‘borrowed’ from Living Without. I love soups and I tend to make a big pot at least once a week and eat it for lunch everyday! I hope you like this one too. Serve it with gluten-free baguette or crackers or go crazy and have a few nacho chips with it!! Apple adds a bit of tartness to this otherwise sweet soup. Without dairy or  gluten, it has a smooth and luscious texture.


  • 5 tablespoons olive oil, divided
  • 1 medium leek, white and tender green parts, diced
  • 2 cloves garlic, minced
  • 1 (3-pound) butternut squash, peeled, seeded and diced
  • 2 medium golden delicious apples, peeled, cored and diced
  • 1 medium russet potato, peeled and diced
  • 3 sprigs fresh thyme
  • 4 cups gluten-free, dairy-free chicken stock
  • ¾ cup apple juice
  • 1¼ teaspoons salt
  • ½ teaspoon ground black pepper


1. In a large pot, heat 2 tablespoons olive oil. Cook the  leeks and garlic over medium heat until tender but do not let them  brown, about 3 minutes.

2. Add the squash, apples, potato, thyme, chicken stock, apple  juice, salt and black pepper. Bring the liquid to a boil. Then reduce  heat to medium low, cover the pot and let the soup simmer for 20 minutes  or until all vegetables are tender.

3. Puree the soup. Adjust seasonings, if needed.


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