Rich in flavor and color, this squash bisque is a great choice to serve alongside other autumnal entrées such as roasted pork tenderloin, pork chops and turkey. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Wash squash; halve and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.

  • In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, the 1/4 teaspoon cinnamon, and the pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.


To make ahead: Prepare as directed, except do not heat through after adding half-and-half. Let stand at room temperature for 30 minutes. Transfer soup to a storage container. Cover and chill for up to 48 hours. To serve, spoon soup into a medium saucepan. Cook over medium heat just until heated through, stirring occasionally.

Nutrition Facts

79 calories; 1.1 g total fat; 0.6 g saturated fat; 3 mg cholesterol; 201 mg sodium. 533 mg potassium; 17.4 g carbohydrates; 2.3 g fiber; 7 g sugar; 2.1 g protein; 1868 IU vitamin a iu; 15 mg vitamin c; 36 mcg folate; 54 mg calcium; 1 mg iron; 23 mg magnesium;