This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

82 calories; 3.3 g total fat; 2 g saturated fat; 9 mg cholesterol; 364 mg sodium. 344 mg potassium; 11.5 g carbohydrates; 2.2 g fiber; 4 g sugar; 3.1 g protein; 5358 IU vitamin a iu; 8 mg vitamin c; 29 mcg folate; 47 mg calcium; 1 mg iron; 17 mg magnesium;