Roasted squash soup

Roasted squash soup

By
From
Digestion
Serves
2-3

Slow-roasting the squash in this recipe gives a nice depth of flavour. As you will be avoiding onions and garlic on FODMAP, creating this greater depth of flavour is really important.

Ingredients

Quantity Ingredient
1 large butternut squash, skin-on, chopped
1 tablespoon olive oil
sea salt
freshly ground black pepper
400g canned coconut milk
200ml vegetable stock
sesame seeds, to serve (optional)
coriander sprigs, to serve (optional)

Method

  1. Preheat the oven to 200°C.
  2. Place the squash in a roasting tin. Drizzle with olive oil and add a generous pinch of sea salt and pepper, toss well, then roast at the top of the hot oven for around 45 minutes. Turn occasionally, but I do like to let some of the edges brown and caramelise slightly, as this gives great flavour.
  3. Once roasted, transfer the squash to a saucepan. Add the coconut milk and enough stock to cover. Season with a little more salt and pepper and simmer for 10 minutes.
  4. Transfer to a blender or food processor and blend into a thick, luscious soup. Serve with a sprinkle of sesame and coriander (if using).

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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