Ann's Butternut Squash Soup
Prep:
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Cook:
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Ingredients
1 large butternut squash
olive oil
½-1 pint chicken stock
grated compliant cheese, optional
crispy bacon, optional
No items found.
1 large butternut squash
olive oil
½-1 pint chicken stock
grated complaint cheese, optional
crispy bacon, optional
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Egg Free
Nut Free
Soy Free
Instructions
- Cut butternut squash in half and remove all seeds.
- Spray a little olive oil over the cut flesh of the squash and bake in oven at 180°F (82°C) for approximately 1 hour, until flesh starts to separate from skin.
- Scoop flesh out of skin and put through blender to make puree.
- Place puree in saucepan and slowly add chicken stock until it is of soup consistency*, simmer for a further 20 mins.
- Serve with compliant grated cheese, such as Parmesan, and/or broken crispy bacon (skip for IBD-AID) as desired.
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Nutritional Info
Storage
Notes
*This soup tends to thicken up when re-heated so don't make it too thick at the start.
Used with permission from
SCD Recipe
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