With the weather getting colder here in London I have been making a lot of soups to keep me warm. I love butternut squash and I wanted to make butternut squash soup. However, as you probably well know yourselves a 45g serving is low FODMAP but larger amounts are moderate and high in FODMAPs. I maintained the butternut squash in this recipe to the safe portion size and added other low FODMAP vegetables for bulk.
Carrot, Butternut squash and bacon soup (Serves 4)
- 1/2 tsp cumin seeds
- 100g butternut squash, peeled and deseeded
- 2 large carrots
- 1 medium zucchini
- 325g potatoes
- Green tops of 5 spring onions
- 50g common cabbage
- 1.5L stock – ham*
- pepper and salt to taste
- 1 bayleaf
- 4 peppercorns
- 1/2 tablespoon cornflour
- 1 tablespoon oil
- 90g cooking bacon (omit if vegetarian or vegan)
- 1 tablespoon grana padano or parmesan cheese (omit if vegan)
- Handful of parsley
- Wash, peel the vegetables and chop into small sized chunks.
- Heat a pan and add the oil. Once hot, add the cumin seeds and cook until fragrant.
- Add the carrots, zucchini, butternut squash,potatoes and spring onions for approximately 5 minutes.
- Add the cornflour and mix to cover all the vegetables evenly.
- Add a small amount of the stock and mix.
- Add the remaining stock, bayleaf and peppercorns.
- Bring to a boil, then simmer for 20 minutes.
- Meanwhile chop the bacon into chunks.
- Heat a pan and add the bacon. No oil is needed. Cook the bacon until golden. Then set aside.
- After 20 minutes of simmering, blend the soup until smooth.
- Return to the heat, bring to the boil and simmer for a further 20 minutes or until the soup has a thick consistency.
- Add the cheese, bacon and parsley.
- Taste the soup and season with salt and pepper to taste.
- Buying frozen butternut squash helps to prevent wastage.
- The Knorr ham stock cubes are low FODMAP.