Butternut Squash Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Finely-chopped onions
1		Butternut squash - (abt 3 lbs) - peeled, cubed
4 cups	948ml	Defatted chicken broth
1 1/2 cups	355ml	Mott's Natural apple sauce
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Curry powder
1/4 teaspoon	1.3ml	Ground coriander

Recipe Instructions

Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander.

Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.

In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.

Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once.

In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers.

This recipe yields 8 servings.

Exchanges Per Serving: 1 1/2 Starch.

Nutrition Facts: Calories 112; Calories from Fat 2%; Total Fat <1g; Saturated Fat 1g; Protein 5g; Carbohydrates 25g; Cholesterol 0mg; Sodium 238mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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