The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information


October 2016

Recipe (GF, Ve) | All Hallow’s Eve Butternut Squash Soup

It’s that time of year again. It’s too warm for big wooly jumpers but too cold for t-shirts. In England, Autumn mostly consists of drizzle and grey skies, but this October we’ve been lucky to have some beautiful blue skies and orange leaves.


Even so, the evenings are cold. Soup is a must have dish for your recipe arsenal. What better soup to make this near to Halloween than pumpkin’s more delicious cousin, butternut squash? Add a kick of nutmeg and some seasonal herbs and this dish is the perfect remedy to a day out in the cold English autumn.

Speaking of pumpkins, Halloween is also a perfect time for making use of pumpkins. Here are some I carved, but you can also do delicious things with pumpkins!


Please note that the amount of soup made by this recipe will vary depending on the size of the squash.



1 butternut squash

3 medium sized potatoes

Ground nutmeg (to taste)

Fresh sage


Dried thyme

6.4.16 (4)

Butternut squash (6)



  1. There are two ways to cook the squash – roasting being the preferred way. To roast, place the chopped squash into an oven dish with plenty of oil and the herbs. Roast for 40-50 minutes at Gas Mark 7. If you prefer to boil the squash, peel the squash and place the chunks and herbs into a large saucepan and boil for 20 minutes or until soft.
  2. Add the potatoes after five minutes and boil for at least 15 minutes or until all of the water has reduced down.
  3. Add to the blender. Blend until smooth. Add to the pan and heat through if needed. Add a dash of cream or milk if wanted (or dairy free/vegan alternative).





Recipes every Monday, blog posts every Friday! See my previous recipe here.

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Product Review | Evexia Thrive Tortelloni

Please read to the end of my review for my conclusion and star rating.

Gluten free filled pasta is in itself a rarity. Gluten free vegetarian filled pasta is even rarer.

You can imagine my joy when this product came out – not only is it gluten free and both flavours are suitable for vegetarians, but Evexia Thrive’s products also contain no onion or garlic, making them suitable for those of us who can’t eat alliums (due to IBS in my case).

Whilst thrilled to get my hands on these beauties I, as always, withheld my judgement until tasting. I’ve found that gluten free equivalents of dinner favourites are often a disappointment – they just can’t live up to the romanticised memory we have of them from before diagnosis.


This product is an exception to the rule. The pasta cooks just like “normal” pasta – light and delicate in texture and flavour. The fillings are creamy and take advantage of delicious classic flavour combinations – Spinach and Ricotta and Tomato and Mozzarella.

The cooking instructions say to simmer for 1 minute – after over cooking it twice I suggest to anyone cooking to follow that instruction to the second! You only need to cook this pasta for a minute more than instructed before it starts to come apart and leak it’s filling, as you can see from my first attempt here!


Such a short cooking time makes this the perfect quick dinner – simply heat up a sauce, simmer the tortelloni, drain and add the tortelloni to the sauce.


Spinach and Ricotta filled pasta was my absolute favourite meal as a child. Being able to eat it again was nothing short of a dream. I struggle to find anything to criticise with this product – any Coeliac craving filled pasta will be delighted to be able to have this for dinner. My only advice would be to be warned about the cooking time – you cannot take your eye off of it or it will begin to fall apart.


5 out of 5 stars for a delicious equivalent to a classic Italian dish. I would highly recommend this to anyone.

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