Winter Squash Soup

Let's make use of the seasonal squashes!

Cozy and calming for a fall or winter day!

Looking at all those creamy squash soups and pumpkin sauces and just wanting to find a Low Fodmap recipe to satisfy your cravings? You've come to the right place! Try this easy roasted winter squash and carrot soup to make you feel warm and full this season!

An easy and tasty fall recipe that uses common ingredients!

Timing: 1 Hour

Serving Size: Makes 4 servings

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Ingredients

• 1 Winter Squash (Buttercup Squash)

• 2 Medium Carrots

• Garlic Infused Olive Oil (I used Fody Foods-my fav!)

• 1/4 tbsp Coconut Oil

• 1/4 Cup chopped Scallion greens

• 16 oz Low Sodium Vegetable Broth

• Fresh Sage leaves

• 1/4 cup Water

• Oregano

• Thyme

• Salt +Pepper

• Cilantro (optional for garnish-fresh would be best, but if not dried is GREAT as well)

Method

1. Preheat oven to 400 F.

2. Cut squash and carrots in half. Drizzle with Garlic Infused Olive Oil and sprinkle with Oregano and Thyme. Roast at 400 F for 20 minutes. Wait to cool then cube squash and carrots.

3. Add 1 tbsp of coconut oil to a thick-bottomed large pot. Pour in scallion greens. Add squash and carrots as well as 1/2 tsp each of oregano and thyme. Sauté for 5 minutes.

4. Add sage leaves ( I used 6 medium ones), 16 oz of vegetable broth, and 1/4 cup of water. Bring to boil then reduce heat and simmer for 15 minutes.

5. Transfer to blender and pulse mixture till it is mostly chunk-free. Add salt and pepper to your liking. Then use liquefy setting for 20 sec intervals until blended to your liking. It will be a thicker soup.

6. Enjoy! I did so with some cilantro for garnish and some sourdough bread!

Low Fodmap Notes

1. I could not find the Low Fodmap serving size for winter squash nor was it listed on the Monash app, but I found no adverse reactions to eating it the soup in about 1 cup servings.

2. The low sodium vegetable broth I used was Simple Truth Organic. It is NOT low fodmap, but it the most low fodmap pre-made broth I could find. I found that I could tolerate it enough in the volume I used it in the soup. You can always make your own, however. Here is a recipe.

3. Remember to use just the green parts of the scallions!

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