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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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine American
Servings 8 people
Calories 158 kcal

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
Keyword vegetarian low fodmap recipe
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