Advertisement
Creamy Yellow Squash Soup

Creamy Yellow Squash Soup

Make use of the autumn harvest with this rich, creamy, and low-carb squash soup!
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
4 servings

Serving size:
1 cup soup plus 2 tablespoons cheese

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.

Nutrition Information:

Calories: 113 calories, 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.

Copyright Diabetic Cooking.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe