Polenta squares crisp up in the oven, becoming croutons that soak up the soup's rich fall flavors. Caramelized onions and fresh chives add pops of flavor to the butternut squash.

Source: Midwest Living
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Gluten-Free Butternut Squash Soup with Polenta Croutons

Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts (Gluten-Free Butternut Squash Soup with Polenta Croutons)

272 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 5mg; sodium 859mg; potassium 836mg; carbohydrates 46g; fiber 6g; sugar 8g; protein 4g; trans fatty acidg; vitamin a 19299IU; vitamin c 36mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 122mg; iron 2mg.

Firm Polenta

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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