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When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.—Gilda Lester, Millsboro, Delaware
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup with 1-1/2 teaspoons cheese equals 167 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 403 mg sodium, 26 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
Originally published as Cremini & Butternut Squash Soup in Country Woman October/November 2009, p37
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Reviewed on Oct. 18, 2010 by dagny21
I love this soup. I garnish it with crumbled goat cheese, and use 1/2 teaspoon dried thyme instead of the fresh. Love the texture. That's a whole lot of squash though!
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