Low Residue Butternut Squash Soup

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Traditional butternut squash soup often includes fibrous garnishes and aromatics that may irritate sensitive stomachs. This low residue version uses peeled squash, minimal spices, and strained broth to keep it soothing and easy to digest. It’s warm, slightly sweet, and perfect for a gentle dinner or light lunch.

Ingredients Needed

• 2 tablespoons olive oil: light cooking base.
• 1 large yellow onion, chopped: can omit or strain for very sensitive diets.
• ½ teaspoon sea salt (optional): adds mild flavor.
• 1 (3-pound) butternut squash, peeled, seeded, cubed: main ingredient, naturally low residue when pureed.
• 3 garlic cloves, chopped (optional): omit if garlic causes discomfort.
• 1 tablespoon fresh sage (optional): mild herb, omit if sensitive.
• ½ tablespoon fresh rosemary (optional): gentle flavor.
• 1 teaspoon fresh ginger (optional): adds warmth, skip if not tolerated.
• 3 to 4 cups low-sodium vegetable broth: choose strained or well-filtered broth.

How To Make Low Residue Butternut Squash Soup

Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion (if using) and salt. Cook 5–8 minutes until soft.

Add Squash and Aromatics:
Add cubed squash and cook 8–10 minutes, stirring occasionally. Stir in garlic, sage, rosemary, and ginger if using; cook 30 seconds.

Simmer:
Add 3 cups broth. Bring to a boil, cover, and reduce heat. Simmer 20–30 minutes until squash is very tender.

Blend:
Cool slightly. Blend soup in batches until completely smooth. If too thick, add extra broth for desired texture.

Serve:
Taste and adjust seasoning if tolerated. Serve warm without fibrous toppings for a gentle, smooth meal.

Recipe Tips

• Peel squash thoroughly to remove all fiber-rich skin.
• Strain soup through a fine mesh sieve for extra smoothness.
• Skip fibrous herbs and seeds to keep it truly low residue.
• Use low-sodium broth if also watching salt intake.
• Portion and freeze for quick low residue meals later.

How to Store & Reheat

• Room Temperature: Serve immediately; do not leave out longer than 1 hour.
• Fridge: Store in an airtight container up to 3 days.
• Freezer: Freeze smooth soup (no toppings) for up to 2 months. Reheat gently on stove or microwave.

Nutrition Facts (Approx. per serving)

• Calories: 120
• Sodium: ~140 mg (varies by broth)
• Protein: 2 g
• Fat: 5 g
• Carbs: 18 g
• Fiber: 1 g
• Sugar: 5 g

FAQs

What makes this soup low residue?
It uses peeled squash and smooth blending without fibrous toppings or high-fiber ingredients.

Can I make this soup without onion and garlic?
Yes. Skip both for an even gentler version. The squash alone provides natural sweetness.

Is butternut squash low residue?
Yes, when peeled, cooked until soft, and blended smooth, it is considered low fiber and suitable for low residue diets.

Can I use chicken broth instead of vegetable broth?
Yes, as long as it is strained and low in fat for easier digestion.

Try More Recipes:

• Low Residue Ground Chicken Patties
• Low Residue Hummus
• Low Residue Sugar Cookies