Creamy Kabocha Squash Soup with Ginger + Coconut Milk (low FODMAP)

By Kate Scarlata

3-3 1/2 cups peeled, cubed kabocha squash, cooked (roast with a drizzle of olive oil or boil until fork tender, drain any excess fluid if boiling)
3 cups low FODMAP chicken or vegetable broth, use gluten free if following a GF diet.
1/2 cup light (canned) coconut milk
1 tablespoon garlic infused oil (I used FODY foods garlic infused oil)
2 teaspoons freshly grated ginger root
1 teaspoon turmeric (optional)
1 tablespoon white miso, use gluten free if following a GF diet (optional)
Salt and pepper, to taste
Garnish-options
small amount of light coconut milk drizzled over soup
pepitas (hulled pumpkin seeds)
parsley or cilantro
Freshly ground pepper

Add cooked squash, broth, light coconut milk, garlic infused oil, ginger, and miso into blender and pulse until creamy. (Do this in small batches if your blender is small)
Add mixture back to large saucepan, over medium heat, to warm.
Use whisk or fork to stir soup and add in turmeric, if desired.
Add warm creamy soup to serving bowls.
Top with desired garnish.

Original source here.