Gluten Free Autumn Squash Soup Recipes

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
• Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
• Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

Steps:

• Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
• In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
• Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.