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.
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
- Preheat oven to 400 degrees. Place the butternut squash and carrots in 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 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.