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

Ashley NesbittComment