Butternut Bisque (Diabetic)


1 teaspoon margarine or butter
1 large onion, coarsely chopped
1 medium butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
2 cans (about 14 ounces each) reduced-sodium chicken broth, divided
1/2 teaspoon ground nutmeg
1/8 teaspoon white pepper
Plain nonfat yogurt and chopped chives (optional)


Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.

Purée soup in batches in blender, returning blended soup to saucepan after each batch.* (Or use hand-held immersion blender.) Add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.

Ladle soup into 6 serving bowls; serve with yogurt and chives, if desired.

*Variation: Add 1/2 cup whipping cream or half-and-half with the second can of broth.

**Gluten Free: To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free chicken broth.

Yield: 6 servings.

Helpful Hints:

Serving size: 3/4 cup.

Nutrition Facts Per Serving:
 Calories:  79
Carbohydrates:  14 g
Protein:  5 g
Fat:  1 g
Saturated Fat:  1 g
Cholesterol:  0 mg
Sodium:  107 mg
Fiber:  4 g

Exchanges per serving:

 1 Bread/Starch.


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