Gluten free low fodmap roasted butternut squash and ginger soup.

Gluten free low fodmap roasted butternut squash and ginger soup.

Sharing is caring!

Hey guys today’s recipe is a gluten free low fodmap roasted butternut squash and ginger soup. This is a great winter warmer recipe. I made this on Christmas day for one of the starters. It went down a treat and everyone really enjoyed it. I got four servings out of this recipes you could double it if you wanted to make it for more people or as a meal prep for the week. I served mine with two homemade tortilla wraps (recipe coming soon). Its really easy and only uses 7 ingredients. Its also low fodmap as i used asafoetida powder instead of garlic as they have a similar flavour. I recently found this substitute thanks to @beckyexcell  Instagram account. You should go check it out and her blog glutten free cuppa tea

Gluten free low fodmap roasted butternut squash and ginger soup

An easy and quick roasted butternut squash and ginger soup. Great for those chilly winter days.As its quick and easy to prepare with only 7 ingredients.

Course Appetizer, lunch
Cuisine DF, GF, Low fodmap
Keyword Roasted butternut and ginger soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author emma

Ingredients

  • 450 grams butternut squash
  • 375 ml water
  • 1 tsp asafoetida powder
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • dash of cinnamon

Instructions

  1. Preheat oven to 200c (400f)

  2. Cut a medium sized butternut squash in halve and scoop out the seeds. Place it on a baking tray lined with tin foil. 

  3. Place it in the oven for 35 to 40 minutes. Until soft when pierced with a fork.

  4. Once butternut squash it cooked. Leave to cool for ten minutes then scoop out the flesh and discard the skin. This is when i like to measure out 450g. You don't need it to be exactly 450g  little less or more it ok.

  5. Add butternut squash to a medium sized saucepan and add in the rest of the ingredients. I like mine to have a strong ginger taste. You can adjust this to your own preference. 

  6. Bring soup to a boil and give it a good mixture. This is when i taste the soup to see if it needs extra seasoning i.e more salt or pepper. 

  7. Add soup to a blender or food processor and blend to get a smooth consistency. 

  8. This made 4 portions. I stored it in a air tight container in the fridge for 4 days.

Hope you enjoyed this recipe. If you have any questions leave me comment down below. Remember if you recreate this or any of my recipes to tag me on Instagram @emmalouisecee  i love seeing them. Have a great day x

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating