Butternut Squash Soup With Lemongrass
Help your belly heal with a soothing low-FODMAP soup.
by Jamie Vespa, R.D. Recipe Developer
Jamie Vespa, R.D.
Peeled, cooked, and blended vegetables are easy on digestion during an ulcerative colitis flare. This soothing soup also offers anti-inflammatory compounds from turmeric and ginger. Get the scoop on how we developed our UC Cooking Club recipes!
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 4 cups peeled and cubed butternut squash
- 2 ½ cups chopped carrots (about 3 large carrots)
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. lemongrass paste (find it in tubes near the fresh-herb case)
- ½ tsp. ground turmeric
- ½ tsp. kosher salt
- 4 cups lower-sodium vegetable broth
- ½ cup plus 4 tsp. coconut-milk yogurt, divided (or use the same amount canned coconut milk)
- Microgreens or fresh basil for garnish (optional)
Directions
- Heat oil in a Dutch oven or large stockpot over medium. Add squash and carrots; cook 7 minutes, stirring occasionally, until lightly golden. Stir in ginger, lemongrass paste, turmeric, and salt; cook 2 minutes, until aromatic.
- Add broth; increase heat to high. Bring mixture to a boil. Reduce heat to medium-low, and cook, covered, until vegetables are very tender, about 40 to 45 minutes.
- Carefully pour mixture into a blender; add ½ cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth.
- Divide soup evenly into 6 bowls. Swirl 1 tsp. yogurt into each serving, and garnish with fresh basil or microgreens, if desired.
