Name: Dilled Butternut Squash Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 (1 1/4 cups each)
Ingredients: 3½ pounds butternut squash; 2 tablespoons olive oil; 2/3 cup thinly sliced scallion greens (only the greens are low-FODMAP); 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh basil; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 3 cups reduced-sodium, low-FODMAP chicken broth; 1 cup lactose-free milk; ½ cup lactose-free sour cream (optional)

(36 ratings)

Total Time: 80 min

Prep Time: 20 min

Cook Time: 60 min

Servings: 8 (1 1/4 cups each)

Nutrition Highlights (per serving)

158 calories

7g fat

23g carbs

4g protein

Show Nutrition Label

Nutrition Facts
Servings: 8 (1 1/4 cups each)
Amount per serving
Calories	158
% Daily Value*
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 10mg	3%
Sodium 528mg	23%
Total Carbohydrate 23g	8%
Dietary Fiber 7g	25%
Total Sugars 6g
Includes 0g Added Sugars	0%
Protein 4g
Vitamin D 0mcg	0%
Calcium 144mg	11%
Iron 2mg	11%
Potassium 720mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Butternut squash is nutrient-rich and gives this soup a creamy and decadent texture, while staying healthy and IBS-friendly. Pair it with a salad or roast chicken for a complete meal.

Ingredients

3½ pounds butternut squash
2 tablespoons olive oil
2/3 cup thinly sliced scallion greens (only the greens are low-FODMAP)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh basil
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups reduced-sodium, low-FODMAP chicken broth
1 cup lactose-free milk
½ cup lactose-free sour cream (optional)

Preparation

Preheat oven to 375F and grease a baking sheet with a thin coating of oil.
Slice squash in half length-wise and scoop out the seeds with a spoon. Place the squash halves, sliced side down, on the baking sheet. Bake until fork-tender in the thickest parts of the squash, about 50 minutes. When cool enough to handle, remove the skin with a sharp knife.
In a large stockpot, heat olive oil and sauté the scallions on medium-low heat until they wilt, about 7 minutes. Add dill, basil, salt and pepper, squash, broth, and milk. Stir briefly, cover and bring to a simmer over medium heat.
Submerge a stick blender into the soup and puree it to the desired consistency. Or, allow the soup to cool to a safe temperature and transfer it in batches to a blender or food processor to puree. Serve warm or cool, topped with some extra dill and a dollop of sour cream.

Ingredient Variations and Substitutions

Use 3 pounds of raw, prepped butternut squash instead of a whole squash. It should yield about 6 cups of cooked squash.

Equal parts broth can be used instead of lactose free milk to make the soup dairy free. Vice versa, for a creamier soup, more milk and less broth can be used.

No fresh herbs on hand? Omit the basil and use 1 to 2 teaspoons of dried dill.