Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-yellow-squash-soup/
Heat Dutch oven over medium heat until hot. Lightly coat with cooking spray. Add squash, bell pepper, and onion. Spray vegetables with cooking spray. Cook and stir 6 minutes or until onion begins to brown.
Add thyme, 1/2 teaspoon cumin, and broth. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook 20 minutes.
Working in 1-cup batches, place mixture in blender or food processor. Cover. Purée. Repeat with remaining ingredients. Return soup to Dutch oven over medium heat. Add buttermilk, margarine, remaining 1/2 teaspoon cumin and pepper. Cook until heated through. Serve topped with cheese.
Yield: 4 servings. Serving size: 1 cup soup plus 2 tablespoons cheese.
Nutrition Facts Per Serving:
Calories: 113, Carbohydrates: 12 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 401 mg, Fiber: 2 g
Exchanges per serving: 1 Fat, 1 Milk.
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