Low FODMAP Butternut Squash Soup
My favorite parts of fall are winter squashes and soups! This recipe combines both in a flavorful way! I added quinoa to boost protein, but you could also make this without the quinoa and add a protein source on the side! 1/3 c butternut squash is low FODMAP, as well as 1/4 c coconut milk, so you’ll want to keep each serving pretty low, closer to 1 c to start, then increase as tolerated!
Ingredients:
- Medium butternut squash: peeled, seeded, & cubed
- 1 Tbsp olive oil
- Salt & pepper, to taste
- 13-14 oz can coconut milk
- 1 c cooked quinoa
- 1.5 Tbsp Primal Palate New Bae Seasoning (or use a combo of salt, paprika, coriander, and chili powder)
- 1 Tbsp green onion stems, chopped
- 1 Tbsp chives, chopped
- 1/2-1 c water, to thin
Directions:
- Preheat oven to 400 F. Toss butternut squash in oil, salt, & pepper. Spread out on a baking sheet & roast for 20-25 minutes, until soft & slightly browned.
- In a large blender, add roasted butternut squash, coconut milk, quinoa, spices, green onion, and chives. Blend until smooth.
- Transfer to a large pot over medium heat. Slowly add water until you reach the consistency you prefer! Adjust spices. Can serve with pumpkin seeds, cilantro, a dollop of greek yogurt, or sourdough bread!