BUTTERNUT SQUASH SOUP
Adapted from CASA DE SANTÉ
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
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
Cover squash and carrots with 3 cups veggie broth and spices. Stir and then bring to a full boil.
Reduce heat to medium low and continue cooking for 10-15 minutes.
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.
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.
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.