Michelle's Freefrom Curried Squash Soup

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

This is a lovely creamy, warming soup - even though it does not contain any cream! If you want it to be spicier, you can use some gluten/wheat-free curry paste once the soup is cooked to ‘spice it up’ a bit more. Just add soup little by little to a teaspoon of curry paste in a small bowl then stir into the soup.

Serves 6


  • 4 tbsp olive oil
  • 1 large leek, finely sliced
  • 3-6 heaped tspn medium heat gluten/wheat-free curry powder depending on how hot you want your soup
  • 1 medium size butternut squash
  • 1 litre / 34fl oz gluten/wheat-free vegetable stock
  • sea salt


  1. Heat the oil in a heavy pan, add the leeks and the curry powder and cook gently, stirring regularly, for 10-15 minutes or until the leeks are soft.
  2. Peel the squash and remove the seeds.
  3. Cut in cubes and add to the leeks.
  4. Continue to cook for a further few minutes then add the stock.
  5. Bring to the boil, lower the heat, cover and simmer for 20-25 minutes.
  6. Purée the soup in a food processor and season to taste before serving.

Serves 6 - per portion
163cals - 9g protein
9g total fat - 1.5g sat / 5g mono / 1g poly
15g carbohydrate of which 8g sugar
3g fibre - 340mg sodium / 0.9g salt

Good Source of: Vitamin A,B6

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