Butternut squash and pepper soup. Note: Medium FODMAP

Butternut squash is on the 'amber' list of low FODMAP foods, so half a cup in the space of one meal should not be a problem. I was very slightly disappointed with this soup, as it tasted a little bit insipid in comparison with its rich cuminy-cinnamony smell, which might have been due to the potatoes I used to thicken it, or the squash not being particularly sweet. Either way, it was certainly edible, and an addition to my cooking repertoire ;-).

Ingredients:
one medium butternut squash
one red pepper
a few potatoes
mild olive oil for frying
asafoetida
bay leaves
peppercorns
one tsp garam masala
salt
glucose (I used a couple of teaspoons for sweetening the soup to give a little more flavour)

Wash, peel (as needed) and chop the vegetables. Heat up the oil in a pan and fry the asafoetida, then add the pepper and the rest of the veg. Cover in water. Add bay leaf, peppercorns, garam masala and salt, and boil until vegetables are soft (hourish?). Attempt to fish out bay leaf and pepper (I leave one or two in to provide some spice), add the glucose (optional for some additional sweetness), whizz, enjoy. Bon appetit :-)