Just a touch of brown sugar sweetens this simple soup that gets its creaminess from pureed squash and fat-free evaporated milk. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash.

  • Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently.

  • In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the 1/2 teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg.

Nutrition Facts

185 calories; 6.4 g total fat; 4.2 g saturated fat; 15 mg cholesterol; 560 mg sodium. 388 mg potassium; 25.1 g carbohydrates; 1.9 g fiber; 15 g sugar; 8.4 g protein; 8507 IU vitamin a iu; 18 mg vitamin c; 7 mcg folate; 300 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! and super easy to make! Read More
Rating: 5 stars
What a great way to get squash into your family's diet! This soup was great for a cool autumn night. I especially liked the touch of nutmeg. I topped my soup with shelled sunflower seeds. Read More
Rating: 5 stars
delicious Read More