Butternut Squash Soup Ii from Healthy Diabetic Recipes

Butternut Squash Soup Ii Recipe

Recipe Ingredients:

1 piece fresh ginger - (1 1/2"), peeled, sliced thin
1/2 cup dry white wine
2 cups 99% fat-free no-salt-added canned
chicken broth
1/2 onion - (abt 6 oz), chopped
1 celery rib, chopped
2 large garlic cloves, minced
1 3/4 lb butternut squash, peeled, cubed
1/3 cup nonfat plain yogurt, plus
additional yogurt for garnish
1/3 cup skim milk
2 tbsp chopped fresh chives

Recipe Instructions:

Place the ginger and wine in a small pot. Bring to a simmer. Remove from heat and steep while you prepare the soup.

In a large pot, cook the onions, celery, and garlic in 1/2 cup of the stock until the onion is wilted.

Add the remaining stock and squash and bring to a simmer. Continue to simmer until the squash is tender adding more stock or water as needed.

Using a food processor or blender, puree squash mixture until smooth. If using a food processor do this in batches so the machine does not overflow.

Whisk in the yogurt and milk. Drain the wine and discard the ginger. Add the wine to the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.

This recipe yields 6 cups.

Exchanges Per 1-cup Serving: 1 Carbohydrate (Bread/Starch).

Nutrition Facts: 93 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 43 mg sodium.

Comments: This soup is deceiving -- looks and tastes rich, yet it has few calories. Make it often to enjoy for lunch or as an elegant starter for a gala dinner. Butternut squash is easy to peal. Just cut off the stem and peal with a vegetable peeler. Cut into slices and remove any seeds, then cube.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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