Butternut Pumpkin Soup with Gluten-Free White Cheddar Apple Scones

By Natalie R. Toney M.F.A,C.H., Healthy Planet Food Editor

Autumn has arrived in all its splendid glory, and with it comes beautiful, blazing colors against a backdrop of cool, crisp air. After a day at the pumpkin patch, or a long walk admiring the foliage, what better than to cozy up with a comforting, vitamin rich bowl of soup. This month’s Butternut Pumpkin Soup will fill your home with the vibrant fragrances of Fall, as it simmers on the stove. You can even enjoy it chilled while sitting outside with friends on warmer days. Still have apples left over from a trip to the orchard last month? Gluten-Free Apple Cheddar Scones pair perfectly with the soup’s aromatic notes of cinnamon, nutmeg, and pumpkin, or with your favorite tea, and both recipes are sure to be a delight throughout this autumnal season!

Tips: If soup begins to get too thin, add a partial can of pumpkin purée and half cup blended butternut squash. The skin can be left on the apples for added nutrients, though not necessary. For flakier scones, freeze batter for 20 min after cutting triangles or spooning onto a sheet to bake. You can add pecans, walnuts, fresh Thyme to either recipe for added texture and flavor. Scones are best served warm, and reheated from frozen at 350 degrees for 10 min. Soup can be kept refrigerated for 3 days, and frozen 6 mos.

Pumpkin Butternut Squash Soup Ingredients:

  • 2 Cups Pumpkin Purée
  • 2 Cups Butternut Squash, diced (frozen or fresh)
  • 2 Cups Water
  • 1 Cup Vegetable Broth (or chicken broth)
  • 1 Cup Coconut, Oat, or Almond milk(opt.)
  • 1 Tbsp. Olive oil (or butter, butter sub.)
  • 1 Tbsp. Minced Garlic (optional)
  • 1 Tbsp. Maple Syrup (optional)
  • 1 med. Yellow or Vidalia onion diced
  • 1 teas. White or ground pepper
  • 1 teas. Kosher or Sea Salt
  • 1 teas. Turmeric (opt.)
  • 1 teas. Chili powder (opt.)
  • 1 teas. Cinnamon 
  • 1/4 teas. Nutmeg

1/8 teas. Fresh Ginger

Add olive oil or butter to a Dutch oven or stock pot and warm on med heat. When oil or butter is hot, add onion and sauté for five minutes or clear, then add butternut squash, cook about 5-10 min. or until tender, then stir in pumpkin, water, broth, and milk (if desired) Increase heat to med-high and bring to soft boil. Stir in remaining ingredients and simmer for about 30-40 min. Remove from heat, and use immersion blender (or transfer to blender), allow to cool and purée until smooth. Rewarm to serve or serve chilled. Drizzle with a swirl of cream, pepitas, chopped nuts, fresh thyme, and/or a sprinkle of sea salt.

Yields about 6 servings.

Gluten Free White Cheddar Apple Scones Ingredients:

  • 2 1/4 Cups gluten free baking flour
  • 1 1/4 Cups peeled, diced apples (Granny Smith are best, Honeycrisp will do or a combination)
  • 5 Tbsp. cold butter (for flakier scones), or coconut oil
  • 1/2 Cup grated coarse White Cheddar Cheese (or cheese alt.)
  • 1/4 Cup firmly packed brown sugar
  • 1 Tbsp. Granulated sugar
  • 1 Tbsp. Baking Powder
  • 1/2 teas. Sea salt
  • 1 Cup+5 Tbsp. Heavy Whipping Cream (or non-dairy alt.)
  • 1/4 teas. Vanilla extract (opt.)

In medium sauté pan, melt 1 Tbsp. Butter or coconut oil over med. heat, stir in diced apples and granulated sugar. Stir frequently, until apples are golden light brown and tender (approx.5-7 min). Remove from heat and let cool to room temp. Pre-heat oven to 400 degrees. Whisk together flour, baking powder, and salt. Using a pastry blender (or two forks), cut in the remainder of butter until mixture is consistency of crumbs. Stir in cooled apples, cheese, and any other ingredients such as nuts, cinnamon, or thyme. Knead dough on a lightly floured surface a few times, then roll to 1” thick. Cut in triangles, or use a ice cream scoop, round cutter, or spoon to place 2” dollops, about 1 1/2” apart on a parchment lined sheet. Reroll remaining dough, and repeat. Brush tops lightly with cold whipping cream (or an egg). Bake until edges are golden, and toothpick inserted in center comes out clean. (approx.10-14 min. Checking at 7 as ovens vary).

Yields about 14 servings.

*Please modify to suit personal dietary needs, allergies, and as always consult physician regarding specific medical conditions.