CRF-L Archives

From: Patty Jo Allen <>
Subject: [CRF] COLD BUTTERNUT SQUASH SOUP--Diabetic Recipe
Date: Mon, 02 Dec 2002 11:10:15 -0800

COLD BUTTERNUT SQUASH SOUP

Yield: Makes 7 cups (7 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info:
http://tgcmagazine.com/bin/track/click.cgi?id=59

INGREDIENTS

- 1 tablespoon margarine
- 1-1/2 cups chopped onion
- 1-3/4 pounds butternut or acorn squash, peeled, seeded,
and cut into 1-inch pieces
- 2 cups Homemade Chicken broth,
or canned reduced-sodium chicken broth
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups low-fat (1%) buttermilk
- Pinch of freshly grated nutmeg

DIRECTIONS

Melt the margarine in a large saucepan over medium heat.
Saute the onion until soft, about 5 minutes.

Add the squash, broth, and 1 cup water. Cover and simmer
until the squash is very tender, about 25 minutes.

Transfer in batches to a food processor or blender and
puree until smooth. Stir in the nutmeg. Chill until cold.

Just before serving, stir in the buttermilk; garnish
with freshly grated nutmeg.

Nutritional Information Per Serving (1 cup):
Calories: 90, Fat: 3 g, Cholesterol: 2 mg, Sodium: 113 mg,
Carbohydrate: 15 g, Dietary Fiber: 3 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1/2 Fat

This thread:

• [CRF] COLD BUTTERNUT SQUASH SOUP--Diabetic Recipe by Patty Jo Allen <>