Dilled Butternut Squash Soup

1. Preheat oven to 375F and grease a baking sheet with a thin coating of oil.

2. 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.

3. 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.

4. 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.

Cooking and Serving Tips

Note that a low-FODMAP chicken broth is one without garlic or onions. Read the ingredients label to find a suitable choice.