Butternut Squash Soup - Vegan, Low FODMaP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp Extra Virgin Olive Oil 4 stalks Celery - diced about 220 grams2 Carrots - diced -about 265 grams1/2 tsp Thyme, ground 1/2 tbsp Rosemary 4.2 pounds Butternut Squash - cubed2 cups Almond Milk, Unsweetened2 cups Water1 tsp Salt 1/2 tsp Black Pepper
Sautee celery and carrots in olive oil in large soup pot until they begin to soften - about 10 minutes.
Add rosemary & thyme and toss to coat.
Add squash, almond milk, water, salt & pepper. Bring to a boil.
Reduce heat and simmer for about an hour. Vegetables should be very soft.
Remove from heat and blend with an immersion blender until smooth.
Taste and add seasoning to your liking.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHRINK71.
Add rosemary & thyme and toss to coat.
Add squash, almond milk, water, salt & pepper. Bring to a boil.
Reduce heat and simmer for about an hour. Vegetables should be very soft.
Remove from heat and blend with an immersion blender until smooth.
Taste and add seasoning to your liking.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHRINK71.
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 257.7 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 5.8 g
- Protein: 1.9 g
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