Name: Low FODMAP Butternut Squash Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 people
Ingredients: 1 bunch sage; 2 1/2 cups butternut squash, cubed; 2 tsp chipotles, minced; 2 tbsp extra virgin olive oil; 2 tsp Low FODMAP Spice Mix (Adobo Seasoning); 6 tbsp Low FODMAP Certified Vegetable Stock Powder; 4 cups water; 2 tbsp hazelnuts, for serving; 2 tbsp low FODMAP vegan yogurt, for serving

This Low FODMAP Butternut Squash soup will satisfy your spicy cravings in a healthy way!

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Low FODMAP Butternut Squash Soup

Prepare this rich & creamy butternut squash soup in just 30 minutes with a few simple ingredients. You will surely love the perfect blend of veggies, stock, and seasonings!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: dinner, lunch

Cuisine: American

Keyword: vegetarian low fodmap recipe

Servings: people

Calories: 158kcal

Ingredients

1 bunch sage
2 1/2 cups butternut squash, cubed
2 tsp chipotles, minced
2 tbsp extra virgin olive oil
2 tsp Low FODMAP Spice Mix (Adobo Seasoning)
6 tbsp Low FODMAP Certified Vegetable Stock Powder
4 cups water
2 tbsp hazelnuts, for serving
2 tbsp low FODMAP vegan yogurt, for serving

Instructions

In a small saucepan, heat 3 cups of water and mix 6 tbsp of Low FODMAP Certified Vegetable Stock Powder in it. Simmer for 1 minute. Set aside.
In a large pot, lightly temper Low FODMAP Spice Mix (Adobo Seasoning) in 2 tbsp olive oil.
Add the prepared vegetable stock, squash, and chipotles in adobe and bring it to boil. Boil for about 20 minutes.
Once it begins to thicken, mash the chunks to attain the desired consistency by using an immersion hand blender.
Garnish with 1 tsp. low FODMAP vegan yogurt and a few bits of hazelnuts, if desired. Serve and enjoy!

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g

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