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Autumn Squash Soup
Source: dLife

A hearty soup of butternut squash and fresh herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 127.1
Total Carbs 18.7 g
Dietary Fiber 1.8 g
Sugars 4.4 g
Total Fat 4.0 g
Saturated Fat 0.6 g
Unsaturated Fat 2.4 g
Potassium 65.6 mg
Protein 2.9 g
Sodium 148.1 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  grapeseed oil
1 tbsp  minced onion
2 each  medium garlic cloves
1 pinch  fresh thyme
1 pinch  dried rosemary
20 oz  Squash, butternut, frozen
1 cup  low sodium chicken broth
3 tbsp  whole milk
1 oz  sour cream
  1. Heat the grapeseed oil in a medium saucepan over medium heat.
  2. Add onions (or shallots), garlic, thyme, and rosemary. Cook while stirring 2 to 3 minutes or until onions or shallots are tender.
  3. Add squash and chicken broth; bring to a boil. Simmer and cook until the squash is tender, about 15 minutes.
  4. Add milk; stir until blended.
  5. Remove sprigs of thyme. Transfer soup to blender or food processor, and blend until smooth. If soup is too thick, add additional liquid to bring soup to desired consistency. Top with dollop of sour cream, if desired.

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