Recipes Health Conditions IBS Dilled Butternut Squash Soup By Patsy Catsos, MS, RDN, LD facebook twitter linkedin Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients. Learn about our editorial process Patsy Catsos, MS, RDN, LD Updated on September 20, 2019 Print Patsy Catsos, MS, RDN, LD (43 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 Hide 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. 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. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit