The leaves are changing color, the breeze is picking up and your tan is (sadly) fading. With summer in the rearview and the start of fall just ahead, we're gearing up our taste buds for all the autumn delicacies we've missed since last year. First on our to-cook list? This roasted butternut squash soup recipe, which is uniquely dairy-free for easier digestion, but just as seasonal as its buttery, cream-laden predecessors.
This delectable fall soup is made with low FODMAP ingredients, meaning components that are easy to digest due to a low amount of hard-to-absorb fermentable carbs. It's only slightly sweetened with maple syrup, since roasting the veggies (butternut squash and carrot) brings out all their natural sugars. Spices like ground ginger, cinnamon and nutmeg offer warm contrast, while pepitas make for a festive, crunchy finishing touch.
The soup can feed up to six people at once, or you can prepare it in advance for a smaller group to reheat throughout the week. Our recipe suggests serving the dish in miniature pumpkin-shaped ramekins for maximum fall flair, but you can opt for whatever bowl you'd like. Just take the extra step of toasting the pumpkin seeds before garnishing with them; it ensures a toastier, nuttier flavor and better crispness.
