Our staff nutritionists provide healthy, delicious, allergy free recipes.

Our nutritionists are committed to your post-test health and maintenance of your new diet. Each month we post a new recipe to help you find suitable replacements for typical reaction-inducing meals.


Butternut Squash Soup (Serves 4)
(Gluten Free and Dairy Free)
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons mild gluten-free curry powder
4 cups diced butternut squash
4 to 6 cups light vegetable broth (or fresh water)
Sea salt and fresh ground pepper, to taste
½ to 1 cup coconut milk
– Heat olive oil in a soup pot, over medium heat. Add onion, celery and curry powder; stir and cook until the onion softens. Add squash and broth. Cover the pot and bring to a simmer.
– Simmer until the squash is very soft and fork tender, approximately 30 minutes.  Add more water if needed to keep squash from sticking to the pot.
– Puree the soup with an immersion blender till smooth and add coconut milk.  Season with salt and pepper.
Warm through gently and serve.
Pumpkin may be substituted for butternut squash.
Adapted from glutenfreegoddess.blogspot.com