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Diabetic Butternut Squash Soup
Ingredients
At a glance
Makes
6 cups
- 1 1 ½ -inch piece of fresh ginger, peeled and sliced thin
- ½ cup dry white wine
- 2 cups 99% fat free, no-salt-added canned chicken broth
- 1/2 onion, about 6 ounces, chopped
- 1 rib celery, chopped
- 2 large garlic cloves, minced
- 1 3/4 pounds butternut squash, peeled and cubed
- 1/3 cup nonfat plain yogurt + additional yogurt for garnish
- 1/3 cup skim milk
- 2 tablespoons chopped fresh chives
Methods/steps
- 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 ½ 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, puree the squash mixture until smooth and silky. Do in batches so not to overflow the food processor.
- Whisk in the yogurt and milk into the puree. 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 yogurt and just sprinkling of chives.
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