Diabetic butternut squash soup
This soup looks and tastes rich, but it has only a few calories.
Ingredients
1 piece ginger (1 1/2 inch, fresh ginger, peeled and sliced thin)
1⁄2 cup wine
2 cups broth (chicken broth, either home made or canned, but low fat, no salt added)
1⁄2 onion (chopped, about 6 oz chopped)
1 celery (chopped)
2 cloves garlic (large, minced)
1 3⁄4 pounds butternut squash (peeled and cubed)
1⁄2 cup yogurt (plain, non fat + some more for garnishing)
1⁄3 cup milk
2 tablespoons chives (fresh, chopped)
Instructions
- Place your ginger and wine into a small saucepan. Bring to just a simmer. Remove from heat and steep while preparing the soup.
- In a large stockpot, cook onions, celery, and the garlic in 1/2 cup of the broth until the onion has wilted.
- Add the remaining broth and the squash . Bring to a simmer, simmer until the squash is tender adding more broth or water when needed.
- In a food processor or blender, purée the squash mixture until smooth and silky. Do in batches so not to overflow the food processor.
- Whisk in the yoghurt and milk into the purée. Discard your ginger and add the reserved wine to the soup.
- Reheat without bring to a boil (boil can cause the soup to curdle) Serve with a dollop of yoghurt and just sprinkling of chives.
Yield
4 servings
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Notes
The wine in this recipe is a very small amount and it adds flavor. However, omit the white wine and add extra chicken broth, if you wish.
Source
easy, simmer
soups, appetizers, vegetables
American food recipes
Food in U.S.A.
Food in U.S.A.