Appetizers / Soups / Salads

Butternut Squash Soup - Vegan, Low FODMaP is for Soup.

Butternut Squash Soup - Vegan, Low FODMaP takes 15 minutes to prepare.

Butternut Squash Soup - Vegan, Low FODMaP takes 75 minutes to cook.

Butternut Squash Soup - Vegan, Low FODMaP makes 12 servings.

The ingredients for Butternut Squash Soup - Vegan, Low FODMaP are:

2 tbsp Extra Virgin Olive Oil
4 stalks Celery - diced about 220 grams
2 Carrots - diced -about 265 grams
1/2 tsp Thyme, ground
1/2 tbsp Rosemary
4.2 pounds Butternut Squash - cubed
2 cups Almond Milk, Unsweetened
2 cups Water
1 tsp Salt
1/2 tsp Black Pepper

Here is how you make Butternut Squash Soup - Vegan, Low FODMaP:

Sautee celery and carrots in olive oil in large soup pot until they begin to soften - about 10 minutes.Add rosemary & thyme and toss to coat.Add squash, almond milk, water, salt & pepper. Bring to a boil.Reduce heat and simmer for about an hour. Vegetables should be very soft.Remove from heat and blend with an immersion blender until smooth.Taste and add seasoning to your liking.Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SHRINK71.

The nutritional information for Butternut Squash Soup - Vegan, Low FODMaP is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 100.6

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 257.7 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 5.8 g
• Protein: 1.9 g

The dietary needs meet for Butternut Squash Soup - Vegan, Low FODMaP is Vegan