BUTTERNUT SQUASH SOUP

Adapted from CASA DE SANTÉ

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

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ingredients

  • 1 butternut squash peeled and diced (up to 2 cups)

  • 4 peeled and diced carrots

  • 3 cups Low FODMAP veggie broth (or regular veggie broth if you can hangle it)

  • 1 can full-fat coconut milk

  • A pinch nutmeg

  • Salt, pepper and white vinegar to taste

  • Parsley and pumpkin to garnish

directions

  1. Cover squash and carrots with 3 cups veggie broth and spices. Stir and then bring to a full boil.

  2. Reduce heat to medium low and continue cooking for 10-15 minutes. 

  3. Test to see veggie are done by inserting a knife or fork.  If tender, add in the coconut milk and cook for another minute or two.

  4. Transfer to a blender to puree.  Prepare in batches if using a blender. Alternatively, if you have an Immersion Blender, use right in the pot.

  5. Plate by adding the cream and garnish with pumpkin seeds and some chopped parsley. 

I made this dish Low FODMAP, however, if you are not an IBS sufferer – feel free to use regular veggie broth and adjust the seasonings as you like.

Additionally, this recipe adapted from Casa de Santé where they prepared it in a slow cooker. I have done it both ways so whichever you choose is fine.