CHILLED SQUASH AND CARROT SOUP DIABETIC FRIENDLY
From spinach1948 14 years ago
- 20 minutes to make
- Serves 4
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. Adapted from the original posted by Elaine Sabacky in the magazine Light and Tasty Dec/Jan 2003 along with the photo.
Ingredients
- Ingredients: shopping list
- 1 ½ pounds butternut squash, peeled, seeded and cubed ( about 3 cups ) shopping list
- 1 can ( 14 ½ -oz ) chicken broth ( low sodium if you can find it or home made ) shopping list
- 2 medium carrots, sliced shopping list
- I medium onion, chopped shopping list
- ¼ tsp. salt shopping list
- ½ cup fat-free evaporated milk shopping list
- 3 Tbs. reduced-fat sour cream shopping list
How to make it
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until vegetables are very tender. Remove from the heat; cool. In a blender or food processor, puree squash mixture in batches. Transfer to a bowl; stir in milk. Cover and chill until serving. Garnish with sour cream. Yield: 4 servings
- Diabetic Friendly
- Diabetic Exchanges: 2 Vegetable, 1 Starch
- Nutrition Values: Serving size: 1 ¼ cup
- Calories per serving: 127, Fat: 1g, Cholesterol: 5mg, Sodium: 380mg, Carbohydrate: 25g
People Who Like This Dish 2
- hungrybear Miner, MO
- snowcat17 Milwaukee, WI
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 2 people-
Good soup
hungrybear
in Miner loved it
-
Ya got another winner Ed, I will be making alot of soups this winter!! HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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