Recipe: Homemade Gluten Free Bread + Coconut – Butternut Squash Soup
Looking for a quick and easy meal to make after an adventure outdoors with friends, or for lunch when you can ski right to the door of your weekend accommodation in British Columbia’s beautiful Rocky Mountains? Give the following make-ahead gluten free bread and coconut butternut squash soup recipes a try!
This bread turns out soft, moist and ready for you to enjoy! Whether spread with butter and honey, or paired with smoked applewood cheddar to create a delicious grilled cheese, any way you slice it is perfect for dipping in a cup of this sweet + velvety spiced soup. Swish it all down with an ice cold bottle of Bear Paw Honey Lager from Whistler Brewing Co and you + your friends won’t be disappointed!
Homemade Gluten Free Bread
3 eggs beaten
1 cup of water
1 cup of milk (or milk alternative)
3 tablespoons of olive oil
1 capful of apple cider vinegar
2 ¼ teaspoons of active dry yeast
2 ¾ cups of gluten free all-purpose baking flour (Bob’s Red Mill)
¼ cup of ground flax seed
¼ cup of chia seed
½ tablespoon of xanthan gum
1 ½ teaspoons of salt
3 tablespoons of sugar (or brown sugar)
Combine all of the liquid ingredients in one bowl and mix well. In another bowl, mix together all of the dry ingredients. Add the liquids into the bread pan, then carefully add the dry ingredients atop of the wet ingredients via a large spoon. Now you place the pan into bread maker and turn it on to make the magic happen. Ta da! That’s it. I have a Regal Kitchen Pro bread maker which instructs me to use the “Whole Wheat” setting which runs for about 4 hrs.
- Bread Recipe has been adapted from the cookbook that accompanied the Regal Kitchen Pro and 6-7 changes made.
Coconut-Curry Butternut Squash Soup
1 tbsp coconut oil
1 diced medium yellow onion
5-6 cups of diced butternut squash (peeled + seeded)
1 cup of diced sweet potato (peeled)
1 diced granny smith apple (peeled + cored)
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp ground ginger
3 cups of vegetable / or chicken stock
1/2 cup of coconut milk
Salt + pepper to taste
In a large soup pot or dutch oven, over medium heat, melt the coconut oil. When heated, add in the onion and cook until translucent, about 5-6 minutes. Add the butternut squash and sweet potato, stir. Sprinkle in curry powder, cinnamon, and ground ginger. Stir to coat. Add in 3 cups of hot vegetable or chicken stock, cover and cook over medium heat for about 20 minutes, or until vegetables are fork-tender. Using an immersion blender or food processes (working in batches) puree until silky. Add in coconut milk, stir until incorporated and season to taste with salt + pepper!