Enhanced FODMAP friendly recipes · FODMAP friendly recipes · Vegan

Super simple butternut squash soup

Nothing says winter more than soup. Inspired by the lovely @lunchingfromhome Instagram account, I paired butternut squash with leeks to create this simple yet seasonal delight. Easy to whip up and all you need are two ingredients and a few spices to accentuate the comforting roasted flavour of the butternut squash.

Serves 6

Gather

1 butternut squash, peeled and roughly chopped

1 tbsp olive oil

100g leeks, finely chopped

1 gluten-free vegetable stock

500ml hot water

1 tsp cinammon

1/2 tsp ground ginger

1 tsp ground coriander

salt and pepper

Method

1.) Pre-heat the oven to 180 degrees (fan). Pre-line a baking tray with parchment paper and evenly spread the roughly chopped butternut squash pieces. Put into the oven for 30 minutes, until the butternut squash has softened and charred slightly.

2.) Put the olive oil in a medium sized saucepan and place on a low heat. After about a minute, once the oil has heated, add the chopped leek, along with all the spices. Stir using a wooden spoon to make sure the spices don’t burn.

3.) Mix the vegetable stock with the hot water, allowing it to dissolve fully, and add to the saucepan. Stir it into the leeks. Also add the butternut squash pieces.

4.) Leave the broth to simmer with the lid on for 10 minutes.

5.) Using a handheld blender, blend until smooth. Season with salt and pepper and serve!

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