Low FODMAP Butternut Squash
A smooth, low-FODMAP roasted squash soup made from butternut and kabocha squash, scallion greens, and garlic-infused oil, blended with warm spices and broth, and topped with optional seeds or herbs.
Ingredients
- 1.5 cups butternut squash diced
- 2 cups kabocha squash diced
- 1 –2 tbsp garlic-infused olive oil
- 1 bunch of scallion greens green tops only
- 1/2 tbsp maple syrup
- 1 tsp pink Himalayan salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 2-3 cups low-FODMAP vegetable broth
- Pumpkin seeds optional; small sprinkle
- Fresh parsley coconut milk (optional), and paprika
Instructions
- Preheat oven to 400°F (200°C). Toss butternut and kabocha squash with 1 tbsp garlic-infused olive oil, salt, pepper, and maple syrup. Roast for 25–30 minutes, until golden, caramelized, and soft.
- In a large pot, warm 1–2 tsp garlic-infused olive oil. Add scallion greens and sauté 1–2 minutes until fragrant (don’t brown them).
- Add veggie broth, roasted squash, broth, nutmeg, and ginger. Simmer for 10 minutes to blend flavors.
- Use an immersion blender (or carefully transfer to a countertop blender) and blend until silky smooth. Adjust with salt, pepper, or more broth to reach your desired thickness.
- Top with pumpkin seeds, parsley, paprika, and a drizzle of coconut milk.