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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 saute 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.

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