Butternut Squash Soup Ii

Butternut Squash Soup Ii

Serves: 6
 
 
Soups
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Butternut Squash Soup Ii, you'll need:
  • 1 piece fresh ginger - (1
  • 1/2") peeled sliced thin
  • 1/2 cup dry white wine
  • 2 cups
  • 99% fat-free no-salt-added canned chicken broth
  • 1/2 onion - (abt
  • 6 oz) chopped
  • 1 celery rib chopped
  • 2 large garlic cloves minced
  • 1
  • 3/4 lb butternut squash peeled cubed
  • 1/3 cup nonfat plain yogurt plus additional yogurt for garnish
  • 1/3 cup skim milk
  • 2 tbsp chopped fresh chives

Method

  • Place the ginger and wine in a small pot
  • Bring to a simmer
  • Remove from heat and steep while you prepare the soup.
Nutritional Facts (Per Serving)
93 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 43 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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