A simple broth based chunky soup really hits the spot at this time of the year. It’s great towards the end of the week to use up vegetables, can easily stand alone as a meal, plus leftovers are great the next day. To get around the common problem of gluten free noodles falling apart, I cook them separately and put them on the bottom of the bowl before dishing out the savory goodness of the vegetables and herbs.


  • 4 to 6 cups cooked squash, any kind… cut in half, soup out seeds and bake face down in 1 cm inch water at 375 degrees for 30 to 50 minutes until tender. I’ve been enjoying Hubbard squash!
  • 1 large red or white onion (medium chop)
  • 2 – 3 celery stalks (1/2 cm slices
  • 2 – 3 carrots (1 cm slices)
  • 4 garlic cloves (minced)
  • 2 potatoes (cubed)
  • Any other vegetables that you need to use up (swiss chard, turnip, celery root, zucchini, etc.)
  • cooked beans (cannellini, lima, navy are nice) – optional
  • Herbs: rosemary, thyme, poultry seasoning, Herbes de Provence
  • chopped fresh parsley (optional)
  • Salt and Pepper
  • Gluten-free noodles
  1. Put the squash in the oven and bake until tender.
  2. Meanwhile add 4 cups of water or broth to a soup pot, plus the onion, celery, carrots, garlic and potatoes. Bring to a boil and simmer until the vegetables are almost tender.
  3. Cube the cooked squash and add to the soup, plus more water or broth, plus desired herbs, optional beans, salt and pepper. Simmer 15 more minutes.
  4. Cook noodles according to package instructions. I like Maria’s red lentil, or Zeroodle’s mung bean or black bean noodles.
  5. Put noodles on bottom of a big individual soup bowl and ladle soup over top. Enjoy!

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