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

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Reviews & Comments 3

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  • cuzpat 8 years ago
    a Good soup here Ed!! high 5
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    " It was excellent "
    snowcat17 ate it and said...
    Ya got another winner Ed, I will be making alot of soups this winter!! HIGH FIVE FORKS!!
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    " It was excellent "
    hungrybear ate it and said...
    Good soup
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