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Saturday, March 2, 2013

Gluten free trial #1 acorn squash soup

Warning this is a failure blog post. What I wound up with in the end was bland watery soup. It was boring and we didn't care for it! Cooked acorn squash...




Scooped out guts and put into my food processor to puree it, add chicken broth. 3/4 cup. 



I tried using all purpose gluten free flour to thicken it up but it did not work. It actually never really dissolved and I sort of had lumpy soup. 



The recipe called for some nutmeg, salt, half and half. But it was liquidy and so bland. 

Project Fail! Well will try again and will maybe find a better recipe.

xoxoxo,
Lauren
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1 comment:

  1. JadeMarch 4, 2013 at 2:32 AM

    This recipe works well for most pumpkins, butternuts and sweet potato. It would probably work for your squash too.
    Fry off some onions and garlic in the bottom of your saucepan, add your pumpkin or whatever, vegetable stock cube and a cup of red lentils, water to cover and bring to the boil. simmer for 15-20 mins then blend. I use a stick mixer - that way it can stay in the pot. It is well loved and tasty - not watery. If you have trouble with the recipe then I can send you more exact instructions. Enjoy!

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