Spiced Butternut Squash Soup (low fodmap)

By aribear

Ingredients

• 500 g peeld butternut squash (I use ready chopped, you could also use squash and sweet potato mixed)
• 1 medium sized, thin-skinned potato
• 700 ml chicken or veggie stock (Kallo cubes are really good)
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp cumin
• 1 tablespoon olive oil

Preparation

Step 1

Roughly chop the potato and squash into cubes. Add the oil to a large pan and gently heat. Add the squash, potato and spices and gently fry for 3-5 minutes until very slightly coloured.

Then cover with the stock and bring to a low simmer. Cook for 20-30mins or until the vegetables are soft. Whizz up with a hand blender and serve.