Recipes and Cooking Gluten Free Butternut Squash Soup with Polenta Croutons Be the first to rate & review! Remarkably creamy, yet made with zero cream, this pureed butternut squash soup is a tasty option for those following vegetarian and gluten free diets. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 12, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 25 mins Chill Time: 8 hrs Roast Time: 1 hrs Bake Time: 1 hrs Total Time: 55 mins Servings: 6 Yield: 9 cups soup Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 272 Calories 9g Fat 46g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.