The savory flavors of this soup are sure to satisfy your taste buds. It’s also good for your body because it’s low in belly-busting FODMAPs and rich in nutrients. We suggest serving with a dollop of lactose-free yogurt enhanced with a scoop of Regular Girl. You’ll get an additional 5 grams of prebiotic soluble fiber plus helpful probiotics.
Ingredients
- 3 cups peeled butternut squash, cut into 1/2” pieces
- 2 cups peeled carrots, cut into 1/2” pieces (or use packaged baby carrots)
- 3 Tbsp olive oil (divided use)
- ½ tsp salt
- 1 Tbsp minced ginger
- ½ cup red pepper, finely chopped
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp white pepper
- 1 cup coconut milk
- 2 ½ cups low-FODMAP chicken or vegetable stock
- Roasted pepitas or pine nuts
- ½ cup lactose-free yogurt Regular Girl
Directions
- Preheat oven to 400 degrees. Place the butternut squash and carrots in a large bowl. Add olive oil and salt. Mix to cover. Spread onto a large baking pan and roast for 30 minutes or until tender.
- Add 1 tablespoon oil to a large soup pot and sauté ginger and red pepper over medium heat for one or two minutes, until soft and fragrant.
- Add seasonings and vegetable stock. Bring to a boil.
- Puree the roasted vegetables and add to the pot. Simmer for 30 minutes. Add coconut milk to the desired consistency.
- Mix two scoops of Regular Girl into lactose-free, unsweetened yogurt.
- Serve soup with a dollop of yogurt and a sprinkle of roasted pepitas.