- 1 teaspoon margarine or butter
- 1 large onion, coarsely chopped
- 1 medium butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
- 2 cans (about 14 ounces each) reduced-sodium chicken broth, divided
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Plain nonfat yogurt and chopped chives (optional)
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 variation. To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free chicken broth.
Yield: 6 3/4-cup servings.
Nutrition Facts Per Serving:
Calories: 79 calories, 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.
Copyright Diabetic Cooking.