APPLE SQUASH SOUP
From spinach1948 15 years ago
- 20 minutes to make
- Serves 5
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: shopping list
- 1 large onion, chopped shopping list
- ½ tsp. rubbed sage shopping list
- 2 Tbs. butter or margarine shopping list
- 1 can ( 14 ½ -oz ) reduced-fat chicken broth shopping list
- ¾ cup water shopping list
- 2 medium Granny Smith or other tart apples, peeled and finely chopped shopping list
- 1 package ( 12-oz ) frozen mashed squash, thawed shopping list
- 1 tsp. ground ginger shopping list
- ½ tsp. salt shopping list
- ½ cup fat-free milk shopping list
How to make it
- 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.
- Process in batches in a blender or food processor until smooth; return to pan. Add milk; heat through. ( do not boil.)
- Serving size: I cup
- Calories per serving: 142, Fat: 6g, Cholesterol: 13mg, Sodium: 647mg, Carbohydrate: 22g
- Diabetic Friendly
- Diabetic Exchanges: 1 fat, ½ fruit
The Rating
Reviewed by 5 people-
Good
hungrybear
in Miner loved it
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High 5,love it!
lanabade
in Goshen loved it
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Sound so good!! five forks
goodeat
in Benton loved it
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