Looking for a low fodmap vegetable soup, that still tastes delicious? Try our butternut squash and carrot soup. Using coconut milk brings great flavour to this soup, you can even change around the vegetables used, to customize the gut friendly lunch to your taste.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients

• 800g butternut squash
• 200g carrots
• 400ml coconut milk
• 500ml of vegetable stock Homemade Bays kitchen
• Handful of peanuts

Instructions

• Peel and trim the squash and carrots, removing the seeds from the squash.
• Place the vegetables in a large saucepan with the vegetable stock and coconut milk.
• Bring everything to the boil and cook for 25 minutes.
• With a knife, check that the vegetables have softened, if they are still a little hard, simmer everything for another 5 minutes.
• Once the vegetables are cooked, add in the peanuts and cook for a further 2 minutes.
• Remove the saucepan from the heat source and use a stick blender to smooth to your chosen consistency.
• Sprinkle with a few extra crushed peanuts and serve with your chosen bread or crackers.
• Your low fodmap vegetable soup is ready to go!

Nutritional information (per serving)

• Calories: 261 kcal
• Total Fat: 15.5 grams
• Saturated Fat: 12.8 grams
• Carbohydrates: 35.3 grams
• Dietary Fiber: 6 grams
• Protein: 3.6 grams
• Sodium: 350 mg

Did you like your low fodmap recipe of butternut squash and carrot soup? Check out our other recipes too.