Roasted Kabocha Squash Soup (VG, DF)
This warming winter soup has a good kick of ginger, which helps stimulate digestion. Kabocha squash is a low FODMAP veg, which means it won't cause any bloating. Simply swap the garlic for olive oil infused with garlic (so that you still get the flavour)!
1 medium kabocha squash, cut into chunks, skin & seeds removed
2-3 tablespoons olive oil
1 large onion, diced
2 cloves garlic, crushed
2 tablespoons fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
1L vegetable stock
Preheat the oven to 180°C (fan assisted). Place kabocha chunks on a large lined baking tray, drizzle with 1 tablespoon olive oil, and season. Roast for about 40 minutes, until soft & golden. Meanwhile, in a large pan on a medium heat, sauté the onion in 1 tablespoon olive oil with a pinch of salt until soft, ensuring not to burn. Add the garlic, ginger, cumin, coriander and garam masala, and sauté for a further minute. Next, add the stock and let it simmer gently until the squash is roasted. When the squash is cooked, add it to the saucepan with the stock, onion and spices. Bring the soup up to a boil, then reduce to a simmer, and slowly cook for 10 minutes before blending. Add more seasoning if required & top with a drizzle of olive oil and some pumpkin seeds for added protein and healthy fats.