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  • Juanita Weaver-Reiss

Wing it Wednesday - Butternut Squash

I think of all the squashes, the butternut squash is my favorite one.

The difficulty with the squash is the shell surrounding it is so difficult to cut into.

This video describes how to pick a squash and also a simple way to soften the outside so you can cut it with great ease.

I also made a Butternut squash soup today too.

Butternut Squash Soup Recipe

Serves 6 - one cup portions

Minutes to Prepare: 20

Minutes to Cook: 45


1 large Onions, raw

4 clove Garlic

3 cup Cauliflower, raw

1 tbsp Olive Oil

9 tsp miso chickpea (by BUMBLEBBB)

0.25 tsp MORTON Sea Salt, Fine Salt

.25 tsp Pepper, black

1 cup Almond Milk

3 cup, cubes Butternut Squash

4 cup Chicken stock, home-prepared


1. In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. S 2. Add miso paste and stir to coat onions.

3. Add cauliflower, squash, and chicken stock and almond milk. Bring to a boil then reduce heat and simmer until cauliflower is soft - about 15-20 minutes. Add water if necessary to keep cauliflower and squash covered.

4. Remove from heat and let stand until cool enough to purée.

5. Purée soup in batches in blender - be sure cover of blender is on tight as steam from soup could pop lid (we like to cover with a towel just to be sure!)

6. Season with salt.

Nutritional Info

  • Servings Per Recipe: 6

  • Amount Per Serving

  • Calories: 165.4

  • Total Fat: 4.9 g

  • Cholesterol: 4.8 mg

  • Sodium: 627.8 mg

  • Total Carbs: 25.2 g

  • Dietary Fiber: 4.9 g

  • Protein: 6.5 g

If you want a dietitian to be more than just a meal plan or dietary advice for your IBS


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