Silky Butternut Squash Soup

Name: Silky Butternut Squash Soup
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 2 lb), peeled, seeded, and cubed; 1 tbsp olive oil; 3 cups low-sodium chicken or vegetable broth; ½ tsp salt; pinch of nutmeg or cinnamon

Roasted butternut squash blended smooth with a little broth. Naturally creamy with no cream.

Lunch 50 min 4 servingsFlare-friendlyDairy-freeGluten-freeFreezer-friendly

Ingredients

1 medium butternut squash (about 2 lb), peeled, seeded, and cubed
1 tbsp olive oil
3 cups low-sodium chicken or vegetable broth
½ tsp salt
pinch of nutmeg or cinnamon

Instructions

Heat the oven to 400°F (200°C). Toss the squash with the oil and salt on a baking sheet.
Roast 30 minutes until very soft.
Blend the squash with the broth until completely smooth. Strain if you wish.
Heat gently, season with nutmeg and add water to reach your preferred thickness.

Everyone’s gut is unique. Swap out anything on this list that is a trigger for you, and check with your care team before changing your diet.

Photo by Pixabay on Pexels.

I am not a doctor or a dietitian. Everyone’s gut is different, so swap out any of your known triggers and check with your care team before changing your diet.

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