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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

82.1 calories; protein 3.1g 6% DV; carbohydrates 11.5g 4% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 4.1g; fat 3.3g 5% DV; saturated fat 2g 10% DV; cholesterol 8.8mg 3% DV; vitamin a iu 5358.4IU 107% DV; vitamin c 8.3mg 14% DV; folate 29.2mcg 7% DV; calcium 46.5mg 5% DV; iron 0.7mg 4% DV; magnesium 16.8mg 6% DV; potassium 344.2mg 10% DV; sodium 364.2mg 15% DV.