Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4- to 6-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Stir in the next six ingredients (through pepper). Cook and stir 4 minutes. Add broth. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until squash and carrot are tender, stirring occasionally. Remove from heat. Stir in coconut milk and brown sugar.

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  • Using an immersion blender (or working in batches in a food processor or blender), blend squash mixture until smooth, adding water if needed to reach desired consistency.

  • Serve soup topped with yogurt, pumpkin seeds, and, if desired, additional pumpkin pie spice.

Tips

Tips: Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 Tbsp. packed brown sugar. PER SERVING WITH SUBSTITUTE: Same as below, except 129 cal., 4 g total sugar.

Nutrition Facts

131 calories; 6.4 g total fat; 133 mg sodium. 16.4 g carbohydrates; 3.7 g protein; Full Nutrition