SERVES 4
The point of difference in this soup is the chestnut puree. It adds a gorgeous base flavor and is well worth seeking out. Look for it in large supermarkets and gourmet food stores. If necessary, you can make your own by pureeing peeled roasted chestnuts (available in some supermarkets and Asian grocery stores) in the food processor or blender.
4½ pounds (2 kg) peeled, seeded, and cubed kabocha or other suitable winter squash
2 tablespoons olive oil
2 cups (500 g) unsweetened chestnut puree
8 cups (2 liters) gluten-free, onion-free chicken or vegetable stock*
2 teaspoons ground ginger
1 cup (250 ml) low-fat milk, lactose-free milk, or suitable plant-based milk, warmed, plus more for serving (optional)
Salt and freshly ground black pepper
* Most stocks contain onion or garlic. Choose one that is onion-free. If garlic is present, the amount is likely to be minimal and should be suitable for most people on a low-FODMAP diet. If you are extremely sensitive to garlic, omit the stock and use water instead, or make your own stock by boiling chicken bones and/or suitable vegetables (including carrot and celery) in water with your choice of seasonings for about an hour, then straining out the solids.
1. Preheat the oven to 350°F (180°C).
2. Spread the squash on a baking sheet and drizzle with the olive oil. Bake, turning occasionally, for 30 to 40 minutes, until golden and cooked through.
3. Transfer the squash to a large saucepan or stockpot. Add the chestnut puree, stock, and ginger and bring to a boil. Reduce the heat and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the squash is tender. Let cool for about 10 minutes.
4. Add the warmed milk to the soup and puree with an immersion blender (or in batches in a regular blender) until smooth. Season to taste with salt and pepper. Finish with a swirl of extra milk (if desired) and serve.
PER SERVING: 466 calories; 9 g protein; 10 g total fat; 2 g saturated fat; 92 g carbohydrates; 8 g fiber; 928 mg sodium
