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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is a new twist on an old favorite-pumpkin soup. This is a light and diabetic friendly soup. A diabetic educator gave me this recipe a few years back. Ingredients:
ingredients |
1 large onion, chopped |
1/2 tsp. rubbed sage |
2 tbs. butter or margarine |
1 can ( 14 1/2 -oz ) reduced-fat chicken broth |
3/4 cup water |
2 medium granny smith or other tart apples, peeled and finely chopped |
1 package ( 12-oz ) frozen mashed squash, thawed |
1 tsp. ground ginger |
1/2 tsp. salt |
1/2 cup fat-free milk |
Directions:
1. In a saucepan, saute onion and sage in butter for 3 minutes or until tender. Add the broth, water and apples; bring to a boil. Reduce heat; cover and simmer for 12 minutes. Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
2. Process in batches in a blender or food processor until smooth; return to pan. Add milk; heat through. ( do not boil.)
3. Serving size: I cup
4. Calories per serving: 142, Fat: 6g, Cholesterol: 13mg, Sodium: 647mg, Carbohydrate: 22g
5. Diabetic Friendly
6. Diabetic Exchanges: 1 fat, 1/2 fruit
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