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Diabetic Carrot and Butternut Squash Soup

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Ingredients

1 tablespoon Butter
3 Cups Butternut Squash Roughly 1 small squash diced
2 Cups Carrots 4 Thinly sliced carrots
¾ Cup Onion Thinly sliced leeks or chopped onion
2 (14.5 ounce) Cans Chicken Broth Low Sodium
¼ teaspoon Black Pepper Black or White Pepper to Taste
¼ teaspoon Nutmeg
¼ Cup Cream Regular, fat-free, half-and-half or light cream
Tarragon Leaves Fresh (optional)

Nutritional information

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Diabetic Carrot and Butternut Squash Soup

An elegant creamy squash soup recipe gives you more than just you your daily quota for vitamin A!

  • 50
  • Medium

Ingredients

Directions

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Low in calories and loaded with vitamin A, this creamy low-carb Carrot and Butternut Squash soup is a must-have for your Thanksgiving menu. It’s a perfect way to kick off your holiday feast!

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Steps

1
Done

Melt butter or margarine in a large saucepan over medium heat. Add squash, carrots, and leeks or onion to pan. Cook , covered, for approximately 8 minutes, stirring occasionally. Add chicken broth. Bring to a boil then reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.

2
Done

Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through but do not boil. Ladle into soup bowls. If desired, garnish with fresh tarragon.

3
Done

Serving size: 1 cup

Per serving: 82 calories; 3 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 29 mcg folate; 9 mg cholesterol; 4 g sugars; 5,358 IU vitamin A; 8 mg vitamin C; 47 mg calcium; 1 mg iron; 364 mg sodium; 344 mg potassium

Nutrition Bonus: Vitamin A (107% daily value)
Carbohydrate Servings: 1
Exchanges: 1½ vegetable, ½ starch, ½ fat

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