Harvest Squash Soup Recipe

Harvest Squash Soup Recipe photo by Taste of Home

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This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.

This recipe is:

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Diabetic Friendly

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Harvest Squash Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 10 Servings

15 30 45

Ingredients

1-1/2 cups chopped onions
1 tablespoon vegetable oil
4 cups mashed cooked butternut squash
3 cups chicken broth
2 cups unsweetened applesauce
1-1/2 cups milk
1 bay leaf
1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon salt, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Directions

In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts One 1-cup serving (prepared with low-sodium broth and skim milk and without salt) equals 113 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 60 mg sodium, 22 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Harvest Squash Soup in Country August/September 1997, p49