Try this recipe for diabetes-friendly butternut squash soup. Make one batch of this delicious soup you can have enough to fill you up for two days straight.
Makes 6 servings
- 1 large sweet onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 teaspoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
- 1 butternut squash, peeled and cubed
- 1 (32-oune) container fat-free, low sodium chicken or vegetable broth
- 1 cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon ground nutmeg
Sauté onion, carrots, and celery in hot oil in a large Dutch oven over medium-high heat 10 minutes or until tender. Add garlic and ginger and sauté 1 minute. Add squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
Process squash mixture in a blender or food processor, in batches, until smooth. Return squash mixture to Dutch oven. Stir in milk and remaining ingredients. Cook over medium heat 5 minutes or until thoroughly heated.
- 1 Medium Fat Meat
- 1 Carbohydrate
- 2 Vegetable
Calories: 212; Calories from Fat: 44; Total Fat: 5 g; Saturated Fat: 1.9 g; Cholesterol: 10 mg; Sodium: 426 mg; Total Carbohydrate: 38 g; Dietary Fiber: 6.2 g; Sugars: 13 g; Protein: 8.3 g