Ann's Butternut Squash Soup Recipe

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Recipes

Ann's Butternut Squash Soup

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Ingredients

1 large butternut squash

olive oil

½-1 pint chicken stock

grated compliant cheese, optional

crispy bacon, optional

1 large butternut squash

olive oil

½-1 pint chicken stock

grated complaint cheese, optional

crispy bacon, optional

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Dietary Therapies

SCD

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IBD-AID P1

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Recipe PDF

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.