Butternut squash provides a robust helping of vitamins A, C and E, a generous dose of dietary fiber and a burst of color to this seven-ingredient soup. It can be made gluten free in a jiffy, is low-carb and second helpings are impossible to resist!
Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/butternut-bisque-2/
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.
Purée soup in batches in blender, returning blended soup to saucepan after each batch.* (Or use hand-held immersion blender.) Add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.
Ladle soup into 6 serving bowls; serve with yogurt and chives, if desired.
*Variation: Add 1/2 cup whipping cream or half-and-half with the second can of broth.
**Gluten Free: To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free chicken broth.
Yield: 6 servings. Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 79, Carbohydrates: 14 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 107 mg, Fiber: 4 g
Exchanges per serving: 1 Bread/Starch.
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