​Although you have probably tried many butternut, delicata, and spaghetti squash recipes, you likely haven't tried this winter squash variety yet. Kuri squash is by far my favorite choice for soups  because it delivers this beautiful bright orange, creamy soup, that other squash varieties just can't meet. Plus, this soup is rich in fiber and polyphenols because you can eat the peel of the squash unlike many other squash varieties. You can find Kuri Squash at your local grocery store or Farmer's Market. Kuri squash also tastes great as an alternative for pumpkin pie. 

Since this soup is low in protein, I highly recommend pairing it with a protein rich food. For example a salad topped with grilled chicken breast or burger patty, a tuna sandwich, or simply cut in some leftover cooked protein when reheating a serving. 

Coconut Ginger Red Kuri Soup
INGREDIENTS
1 small Red Kuri squash
1 medium yellow onion
1 medium apple
2 inches ginger root
4 cloves garlic
1 tablespoon olive oil
1/4 teaspoon sea salt
1 can organic coconut milk
2 teaspoons Better than Bouillon Organic Vegetable paste
Juice of 1/2 to 1 lemon
Fresh ground pepper to taste
Optional: chili flakes

DIRECTIONS
Cut the kuri squash in half and remove the seeds. Then cut into quarters. Steam the squash in a steamer basket over medium heat until tender when pierced with a fork, about 15-20 minutes. Allow to cool enough to handle. Chop into chunks.  

Meanwhile, prepare the remaining ingredients. Peel the onion and dice. Chop the apple into chunks, leaving the skin on. Peel and dice the ginger root and garlic cloves. In a large soup pot, heat olive oil over medium heat. Once hot add the prepared veggies, reduce heat to medium low, stir in 1/4 teaspoon sea salt,  and saute until onions are glassy. Then pour in the can of coconut milk. Fill up the empty can of coconut milk with water and add that to the veggies as well. Add the Better than Bouillon, and add the coarsely chopped kuri squash and stir to combine.

Increase heat to medium high and bring the soup to a simmer. Reduce heat to medium low and simmer for ~10 minutes. Then remove from heat and puree with an immersion blender. Add fresh ground pepper and lemon juice to taste, starting with the juice of 1/2 lemon and increasing to taste. Season with additional salt and chili flakes if desired.

Low FODMP Chicken Pazole
This soup is so satisfying and so simple. The chicken thighs are more flavorful and tender than chicken breasts and provide a different nutrient profile. Since chicken thighs also have dark meat, they are naturally a bit higher in iron and zinc. Plus, they are cheaper too! Another thing I love about this soup is the toppings! This way you can make everyone happy. If you are not on a Low FODMAP type diet, you can add a clove of garlic to the recipe if you desire, but honestly you don't need to. The Whole Foods Organic Chicken Broth is naturally low FODMAP- but be careful, the low sodium version is not. Serves 4-6
 
INGREDIENTS
3 tablespoons extra virgin olive oil
1 tablespoon butter (or sub with olive oil)
2 teaspoons oregano
1 teaspoon cumin seeds/powder
1 teaspoon sweet paprika
1 teaspoon marjoram
1- 28oz can diced tomatoes
1- 28oz can hominy, drained
4 skinless/boneless chicken thighs, fat trimmed
2-3 cups Whole Foods Organic Chicken Broth
1 tablespoon apple cider vinegar/lemon juice
Salt and pepper
 
Toppings:
Cilantro
Sliced radishes
Shaved cabbage
Green Onions (green parts only for low FODMAP)
Avocado (1/8th avocado is low FODMAP)
Cojita/feta Cheese
Lemon/lime wedges
Sautéed corn tortilla strips* or Crushed corn chips
 
DIRECTIONS
Heat the olive oil and butter over medium heat. Stir in the spices and sauté until fragrant. Pour in the diced tomatoes and drained hominy. Bring to a simmer and add the chicken thighs and cover with 2-3 cups of chicken broth. Return to a simmer and cook 15 minutes or until the chicken thighs are done. 
 
Remove the chicken thighs from the broth and shred in a large bowl with two forks. Return back to the soup, and add more chicken broth if desired, and cook another 5-10 minutes. Adjust salt and pepper to taste, and finish with a splash of apple cider vinegar or lemon juice. 
 
Top each bowl with your choice of toppings and enjoy! 

*To make sautéed corn tortilla strips, simply cut a few corn tortillas into thin strips. Then pan-fry in olive oil in a large skillet over medium-low until crispy. Season with salt if desired. 

Are you going to have pazole tonight??

Eat Happy!

​Selva

​Got tummy discomfort? Then try this low FODMAP soup that will leave you feeling satisfied and full. It can be easy to get stuck eating very simple, bland meals if you are following a low FODMAP or SIBO type diet. I cannot tell you how often I hear patients tell me they eat baked chicken, zucchini, and white rice. This does not have to be the case! The more you are able to enjoy your food, and the more variety you have in your diet, the better it is for your gut and for your recovery. 
 
I love soups! First of all they are cozy and warming and secondly soups are a wonderful meal for anyone struggling with digestive distress. Since the vegetables and proteins are softened during the cooking process they are easier to digest. Plus, soups catch all the vitamins/minerals in the broth that may be lost with other methods of cooking. My Hearty Veggie Curry Soup is rich in plant based protein and fiber, yet still low in fermentable fibers. Beans and legumes are often high in GOS (galactooligosaccharides) which can cause uncomfortable symptoms in patients with IBS and/or SIBO. Canned brown lentils, however, are low in FODMAPs but still pack a good punch of fiber (9g per 1/2 cup serving) helping to move stool through the digestive tract. Plus when lentils are paired with extra firm tofu, you get 17g of plant protein per serving of soup, keeping you full for longer. 

​If you are craving a delicious soup that all will enjoy, then try this Hearty Low FODMAP Curry Soup. I specifically chose Whole Foods Chicken Stock (not low sodium) because it is naturally low FODMAP and easily accessible. You don't have to order it online nor do you have to plan ahead to make your own stock. If you want to keep the soup vegan, you are welcome to make your own low FODMAP vegetable stock or consider using FODY Vegetable Soup Base as an alternative. Serve with a side green salad and a hot tea for an uber nutritious and cozy meal. 

Hearty Veggie Curry Soup (Low FODMAP)
Serves 6
 
INGREDIENTS
1 tablespoon extra virgin olive oil
1 tablespoon minced ginger root
6 green onions, green parts only, finely sliced
2 medium sweet potatoes, peeled and diced
1 large red bell pepper, diced
1 ½ teaspoons yellow curry powder
2 cups Whole Foods Organic Chicken Stock (or FODY vegetable soup base)
1 can organic full fat coconut milk
1 can Westbrae canned lentils, rinsed and drained
1 pkg extra firm tofu (in liquid), diced
½ teaspoon sea salt 
Fresh ground pepper
1-2 tablespoons apple cider vinegar (or lemon juice)
1 bunch cilantro or parsley, finely chopped
 
DIRECTIONS
Prep all the produce. Then, in a soup pot heat olive oil over medium heat. Once hot, reduce to medium low and add minced ginger root and finely sliced green onions. Stir and cook for about 2 minutes or until fragrant and onions glassy. Stir in diced sweet potatoes and bell pepper, and then add the curry powder. Sauté veggies stirring occasionally for another 3-5 minutes. Pour in 2 cups of stock or another low FODMAP alternative broth. Bring mixture to a simmer and cook covered stirring occasionally, until sweet potatoes are tender, about 10-15 minutes.  
 
Remove the lid and stir in the full fat coconut milk, canned lentils and diced extra firm tofu. Season soup with sea salt and fresh ground pepper. Allow the soup to simmer on low for another 10 minutes to allow the flavors to infuse. Stir in 1-2 tablespoons of apple cider vinegar or lemon juice to brighten the flavor of the soup. I suggest starting with 1 tablespoon and adding a little more per preference 1 tsp at a time to avoid making it too sour. Stir in chopped cilantro, and adjust salt and pepper to taste. Serve with a green salad if desired. 

Note: In place of tofu you can use pre-cooked diced/sliced meat and add into the soup. 

Nutrition (per serving): 320kcal, 24g carbs, 8g fiber, 19g fat, 17g protein. 

Let me know what you think!

Happy soup season :)

​Selva