Today, I’ve got a great, easy to make, low FODMAP Kabocha Squash (A.K.A Japanese Pumpkin) Soup recipe for you.
You know I like to create and cook recipes that are very S I M P L E to prepare.
This is just the soup you can cozy up to in the winter. It freezes well too!
I added just a little water to the frozen squash and cooked it on the stove top for about 5 minutes. You can roast the squash as an alternative too.
But, of course, you can also use fresh, peeled kabocha squash that you cook up for this recipe too. Do whatever works best for you!
You are looking to have about 3 to 3 1/2 cups of chopped and cooked squash for this soup recipe.
Kabocha squash is a low FODMAP food. Enjoy to your tolerance!
Here is the recipe which is easily made gluten free, dairy free (see recipe notes) and low FODMAP.