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Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup
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From: Diabetic Living Magazine
This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon butter or margarine
- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrots (4 medium carrots)
- ¾ cup thinly sliced leeks or chopped onion
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- ¼ teaspoon ground white pepper
- ¼ teaspoon nutmeg
- ¼ cup regular or fat-free half-and-half or light cream
- Fresh tarragon leaves (optional)
Preparation
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Prep
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Ready In
- In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
- Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.
- Serving size: 1 cup
- Per serving: 82 calories; 3 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 29 mcg folate; 9 mg cholesterol; 4 g sugars; 5,358 IU vitamin A; 8 mg vitamin C; 47 mg calcium; 1 mg iron; 364 mg sodium; 344 mg potassium
- Nutrition Bonus: Vitamin A (107% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1½ vegetable, ½ starch, ½ fat
