Butternut squash soup



It’s soup season! Nothing warms you up better on a chilly, autumn day like a warm bowl of soup. This butternut squash soup is not only a great Fall dish it’s also a great source of vitamins, minerals, and fiber. Importantly, it’s gut friendly!


Ingredients

● 1 ¾ pounds of butternut squash

● 1 tbsp. olive oil

● ¼ cup of scallion greens (thinly sliced)

● 1 tbsp. chopped dill

● ½ tbsp. basil

● ½ tsp. salt

● Pinch of ground black pepper

● 1 ½ cups low FODMAP chicken broth (can be subbed for vegetable broth)

● ½ cup lactose free milk

● ⅓ cup lactose free sour cream


Instructions

  1. Preheat oven to 375℉ and grease baking sheet with cooking spray or oil of your choice

  2. Cut squash in half and use a spoon to remove the seeds. Then, place the halves upside down on the baking sheet and place in the oven for 50 minutes or until squash is tender.

  3. Remove from the squash oven and let cool. Once cooled, remove the skin with a sharp knife.

  4. Finely chop scallion greens.

  5. In a medium-sized pot, heat up olive oil and saute the scallion greens for about 7 minutes or until they wilt on medium heat. Next add your squash, milk, and chicken broth and combine.

  6. Now, add basil, dill, salt, pepper, and sour cream. Stir to combine, cover with lid, and allow to come to a simmer.

  7. Use an immersion blender to combine or a potato masher to break up the pieces of squash.

  8. Once fully mixed, place a serving in a bowl and top with extra sour cream and dill. Enjoy!

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