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!
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: 158kcalCarbohydrates: 23gProtein: 4gFat: 7g
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