Serves: 4
2kg Squash, cubed
500g unsweetened Chestnut Puree
2 ltr Vegetable Stock*
250ml Almond Milk
2 tbsp Olive Oil
2 tsp Ground Ginger
Salt & Pepper to own taste
*for low FODMAP use gluten & onion free stock
Method
1. Preheat oven to 180c (160 fan), 350f, gas mark 4.
2. Spread squash on baking sheet & drizzle with oil. Bake for 30-40 mins until cooked through.
3. In large saucepan add the squash, chestnut puree, ginger, stock & bring to boil. Reduce to simmer fo 15-20 mins, stir occasionally. Allow to cool for 10 mins.
4. Warm the almond milk & add to the soup, then puree in batches in a liquidiser.
Macro info per serving:
Protein = 9g
Carbs = 92g
Fat = 10g
Energy = 446kcal