Rating: 4 stars
1 Ratings
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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


Recipe Summary

15 mins
50 mins


Ingredient Checklist


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.

  • 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

1 cup
82 calories; protein 3.1g; carbohydrates 11.5g; dietary fiber 2.2g; sugars 4.1g; fat 3.3g; saturated fat 2g; cholesterol 8.8mg; vitamin a iu 5358.4IU; vitamin c 8.3mg; folate 29.2mcg; calcium 46.5mg; iron 0.7mg; magnesium 16.8mg; potassium 344.2mg; sodium 364.2mg.

1 1/2 vegetable, 1/2 starch, 1/2 fat