Butternut Squash Soup - Vegan, Low FODMaP

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Butternut Squash Soup - Vegan, Low FODMaP calories by ingredient


Introduction

On a Low FODMaP diet, soups are hard... Most broths and soups have onion and/or garlic. I tweaked this recipe so it still feels hearty and sweet without using pre-made vegetable broth. On a Low FODMaP diet, soups are hard... Most broths and soups have onion and/or garlic. I tweaked this recipe so it still feels hearty and sweet without using pre-made vegetable broth.
Number of Servings: 12

Ingredients

    2 tbsp Extra Virgin Olive Oil
    4 stalks Celery - diced about 220 grams
    2 Carrots - diced -about 265 grams
    1/2 tsp Thyme, ground
    1/2 tbsp Rosemary
    4.2 pounds Butternut Squash - cubed
    2 cups Almond Milk, Unsweetened
    2 cups Water
    1 tsp Salt
    1/2 tsp Black Pepper

Tips

If you do not need to follow a low FODMaP diet, use reduced sodium vegetable broth instead of water. If doing this, reduce the salt in the recipe by 1/2.


Directions

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.