Description

If you end up trying something different with this, let me know! I’d love to hear how you made this your own. In fact, I adapted this recipe from other ones I saw online that were not FODMAP-friendly in any way. And, as always, this recipe is dairy-free! Plus, it’s super easy to make vegan!

Ingredients

Scale

Butternut squash - I used 2 most recently and the recipe I'll share here made about 8 cups of soup. You could also substitute 1 butternut squash and 2 delicata squash, or use acorn squash, honeynut squash, or pumpkin.
Carrots (3)
Apples (2 small)
Fody vegetable soup base or another vegetable broth
1 can coconut milk
Salt and pepper
Olive oil
Seasonings and spices to taste

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Instructions

Preheat oven to 400 degrees
Cut the squash in half, scoop out the seeds, and place on a large baking sheet. Add salt and pepper and any other seasonings you may like (we’ll do more of this later), and drizzle with olive oil – bonus points if it’s garlic or chili-infused olive oil for some added flavor. Put in the oven for 45-50 minutes or until soft. It’s going to depend on the size of the squash.
While the butternut squash is roasting, prepare the apples and carrots. Cut the apples in half and remove the seeds. Peel the carrots.
About 10 minutes into baking the squash, put the apples in and drizzle with olive oil. They should go for about 30 minutes.
10 minutes later, add the carrots to the pan, and, you guessed it, drizzle olive oil. These should go for about 20 minutes.
If you’re using a soup base like Fody, prepare that now. You’ll want 2 cups of vegetable broth base.
When everything looks soft and ready to blend, take out of the oven. Scoop out the butternut squash and place in your blender with the carrots and apples.
Add a can of coconut milk to the blender and 2 cups of vegetable broth.
Blend everything together and add seasonings and spices to taste.
Enjoy!

Notes

I added salt, pepper, cayenne pepper, a low-FODMAP cajun mix, and some sumac. You could also opt for curry seasoning, pumpkin pie spices, cinnamon, the sky’s the limit! Every time I’ve done this, I’ve added some different elements to it.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soups