Roasted Butternut Squash Soup (FODMAP Friendly)
Ingredients:
1 medium butternut squash
3 tablespoons garlic infused olive oil
1 jalapeño
2 teaspoons ground cumin
1 teaspoons smoked paprika
1 quart vegetable broth
Salt and pepper to taste
For serving (all optional):
Pepitas (pumpkin seeds)
Dollop of sour cream
Your favorite rolls for dipping!
1: Preheat oven to 400*F. Trim and peel butternut squash. Remove seeds and cut squash into 1-inch chunks.
2: Stem jalapeño and cut into 3 pieces. For varying spice levels, keep or discard the seeds.
3: On a large baking sheet, toss butternut squash and jalapeño with garlic oil, cumin, and paprika. Roast for 20-25 mins.
4: In a large pot, combine roasted vegetables with vegetable broth. Bring to low boil, reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Using an immersion blender, purée soup until smooth.
5: Serve with optional toppings and a side of warm bread!
-Molly Hoekman