“Safe” IBS Recipe – Butternut Squash Soup

posted by Hometown Marketing on January 2, 2014

butternut squash soup

If you are looking for new recipes that won’t stir up your IBS, try this delicious, low-calorie comfort soup. This butternut squash soup recipe is fast and easy to make!

Prep time: 10 minutes
Total time: 55 minutes
Serving size: 1 ½ cups


  • Olive oil spray
  • 1 tablespoon olive oil
  • 2 leeks (large), trimmed and chopped
  • 1/8 teaspoon nutmeg, ground
  • 1/8 teaspoon cinnamon, ground
  • 1 ½ pounds butternut squash, peeled and cubed (about 4 cups)
  • 2 carrots (large), peeled and grated
  • 3 cup(s) chicken or vegetable broth (low-fat, low-sodium)
  • Salt and pepper to taste

Spray a large stockpot with non-stick olive oil spray. Add the olive oil and heat over medium-high heat. Add the leaks and sauté until translucent and soft, 6-7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.

Reduce heat to simmer and cook 20-25 minutes longer, until the vegetables are tender. Puree the soup with a blender or food processor. Season with salt and pepper and serve immediately.

If you suffer from gastrointestinal issues and are interested in a clinical research study, contact us for more information.