Gluten Free Butternut Squash Soup with Polenta Croutons

Remarkably creamy, yet made with zero cream, this pureed butternut squash soup is a tasty option for those following vegetarian and gluten free diets.

Gluten Free Butternut Squash Soup with Polenta Croutons
Prep Time:
30 mins
Cook Time:
25 mins
Chill Time:
8 hrs
Roast Time:
1 hrs
Bake Time:
1 hrs
Total Time:
55 mins
9 cups soup


  • 1 recipe Firm Polenta

  • 1 3 pound butternut squash, seeded, peeled, and cut into 1-inch pieces

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 3 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 cup chopped onion (1 large)

  • 5 ½ cup gluten-free vegetable broth

  • Snipped fresh chives (optional)

Firm Polenta

  • 2 ½ cup water

  • 1 cup gluten-free coarse ground cornmeal

  • 1 cup cold water

  • 1 teaspoon salt


  1. Prepare Firm Polenta; cover and chill as directed. Preheat oven to 350ºF. In a large shallow roasting pan combine squash, salt, and pepper. Drizzle with 2 tablespoons of the oil; toss to coat. Spread squash in a single layer. Roast about 1 hour or until tender, stirring once.

  2. Increase oven temperature to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. For polenta croutons, remove polenta from loaf pan and cut into 1-inch cubes. Spread polenta cubes in the prepared baking dish. Brush with the remaining 1 tablespoon oil. Bake about 1 hour or until polenta is lightly browned.

  3. Meanwhile, in a 4- to 6-quart Dutch oven heat butter over medium-low heat until melted. Add onion; cook about 20 minutes or until golden, stirring occasionally. Add roasted squash and 5 cups of the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.

  4. Working in batches, transfer squash mixture to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. If necessary, stir in additional broth to reach desired consistency. Heat through. Top each serving with polenta croutons and, if desired, chives.

Firm Polenta

  1. In a medium saucepan bring 2-1/2 cups water to boiling. In a medium bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook for 25 to 30 minutes or until mixture is thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Pour into an 8x4x2-inch loaf pan. Cover; chill for at least 8 hours or up to 3 days.

Nutrition Facts (per serving)

272 Calories
9g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 272
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 859mg 37%
Total Carbohydrate 46g 17%
Total Sugars 8g
Protein 4g
Vitamin C 36mg 180%
Calcium 122mg 9%
Iron 2mg 11%
Potassium 836mg 18%
Folate, total 55.8mcg
Vitamin B-12 0mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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