Butternut Squash Soup & Cornbread: A Cozy Gluten-Free Fall Dinner
Have you ever wondered if comfort food can be both delicious and healthy? Look no further than this gluten-free soup and cornbread combo. This hearty duo is perfect for chilly autumn evenings, offering a warm embrace of flavors while catering to dietary needs.
Our butternut squash soup paired with gluten-free cornbread is a GF fall dinner that will satisfy your cravings without compromising on taste or texture. Let’s dive into this celiac-friendly recipe that’s sure to become a staple in your kitchen.
Ingredients List
For the Butternut Squash Soup:
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth (ensure it’s gluten-free)
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Optional: 2 tbsp maple syrup for added sweetness
For the Gluten-Free Cornbread:
- 1 1/2 cups gluten-free cornmeal
- 1/2 cup gluten-free all-purpose flour blend
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup honey
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1/4 cup melted butter or oil
Substitution tip: For a dairy-free version, replace butter with coconut oil and use almond milk instead of regular milk. The soup’s richness comes from coconut milk, making it naturally dairy-free.
Timing
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
This gluten-free soup and cornbread combo takes about 30% less time than traditional recipes, thanks to efficient preparation methods and the use of pre-cut squash if desired.
Step-by-Step Instructions
Step 1: Prepare the Soup Base
In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant, about 5 minutes. This aromatic base will infuse your soup with depth and flavor.
Step 2: Cook the Butternut Squash
Add cubed butternut squash to the pot, stirring to coat with the onion mixture. Pour in the broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender when pierced with a fork.
Step 3: Blend the Soup
Using an immersion blender or working in batches with a regular blender, puree the soup until smooth. Be cautious with hot liquid, allowing steam to escape if using a standard blender.
Step 4: Finish the Soup
Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. If desired, add maple syrup for a touch of sweetness. Simmer for an additional 5 minutes to meld flavors.
Step 5: Prepare Cornbread Batter
Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, and salt. In another bowl, combine honey, eggs, milk, and melted butter or oil.
Step 6: Mix and Bake Cornbread
Pour wet ingredients into dry ingredients, stirring until just combined. Don’t overmix! Transfer batter to a greased 8-inch square baking dish. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Step 7: Serve and Enjoy
Ladle hot soup into bowls and serve alongside warm, sliced cornbread. The combination creates a perfect balance of smooth and crumbly textures, ideal for a cozy meal.
Nutritional Information
Per serving (1 cup soup + 1 slice cornbread):
- Calories: 320
- Protein: 6g
- Carbohydrates: 45g
- Fiber: 5g
- Fat: 15g
- Sodium: 480mg
This gluten-free soup and cornbread combo provides 20% of your daily vitamin A needs and 15% of your daily fiber intake, making it a nutritious choice for a balanced diet.
Healthier Alternatives for the Recipe
To boost the nutritional profile of this already wholesome meal:
- Replace half the cornmeal with almond flour for added protein and healthy fats.
- Use unsweetened applesauce instead of honey in the cornbread for natural sweetness with fewer calories.
- Add a handful of spinach to the soup before blending for an extra serving of vegetables.
- Try using bone broth instead of regular broth for added collagen and protein.
Serving Suggestions
Elevate your gluten-free soup and cornbread experience with these creative serving ideas:
- Top the soup with roasted pumpkin seeds for a crunchy contrast.
- Drizzle a swirl of coconut cream on the soup for an elegant presentation.
- Serve the cornbread with a side of honey butter for those with a sweet tooth.
- For a complete meal, add a side salad with mixed greens and a light vinaigrette.
Common Mistakes to Avoid
- Overcooking the squash: This can lead to a watery soup. Cook just until tender for the best texture.
- Neglecting to taste as you go: Seasoning is key. Adjust salt, pepper, and spices to your liking throughout the cooking process.
- Overmixing the cornbread batter: This can result in tough, dense bread. Mix until just combined for a light, fluffy texture.
- Using cold ingredients for cornbread: Ensure eggs and milk are at room temperature for better incorporation and even baking.
Storing Tips for the Recipe
To maintain the quality of your leftovers:
- Store soup and cornbread separately in airtight containers in the refrigerator for up to 4 days.
- Freeze soup in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Wrap cornbread tightly in plastic wrap and aluminum foil before freezing for up to 2 months.
- Reheat soup gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- Warm cornbread in a 300°F oven for 10 minutes or microwave individual slices for 20-30 seconds.
Conclusion
This cozy gluten-free soup and cornbread duo is more than just a meal; it’s a comforting experience that caters to dietary needs without sacrificing flavor. Perfect for chilly evenings or when you need a warm hug in a bowl, this recipe is sure to become a fall favorite.
We’d love to hear about your experience with this recipe! Did you try any variations? Share your thoughts and photos in the comments below, and don’t forget to explore our other gluten-free recipes for more delicious inspiration. Happy cooking!
