- 2 cup Diced Butternut Squash
- 1 Granny Smith Apple (Peeled and Chopped)
- 0.5 cup Carrots
- 1 tsp Fresh Ginger (or ¼ tsp Ground)
- 2 cup Low-FODMAP Broth
- 1 tbsp Olive Oil
- Pinch of Cinnamon & Salt
Directions
- Roast squash, apple, and carrot at 400°F with olive oil until tender (about 25 minutes).
- Blend with broth, ginger, and cinnamon until smooth.
- Heat and serve.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 170 |
| Total Fat | 8 g |
| Carbohydrates | 22 g |
| Protein | 2 g |
