Butternut Squash Soup from Healthy Diabetic Recipes

Butternut Squash Soup Recipe

Recipe Ingredients:

1 cup finely-chopped onions
1 butternut squash - (abt 3 lbs), peeled, cubed
4 cups defatted chicken broth
1 1/2 cups Mott's Natural apple sauce
1/2 tsp salt
1/4 tsp freshly-ground white pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp curry powder
1/4 tsp ground coriander

Recipe Instructions:

Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander.

Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.

In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.

Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once.

In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers.

This recipe yields 8 servings.

Exchanges Per Serving: 1 1/2 Starch.

Nutrition Facts: Calories 112; Calories from Fat 2%; Total Fat <1g; Saturated Fat 1g; Protein 5g; Carbohydrates 25g; Cholesterol 0mg; Sodium 238mg; Dietary Fiber 7g.

Comments: To defat chicken broth, chill canned broth thoroughly. Use can opener to punch two holes in top of can. Quickly pour out the contents of the can into bowl. Most of the fat will remain in the can and the remaining broth is "defatted."

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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