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Butternut Squash Soup
Source: dLife

This soup looks and tastes rich, but it's low-cal and fat-free!

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 137.4
Total Carbs 26.1 g
Dietary Fiber 4.1 g
Sugars 6.4 g
Total Fat 1.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 592.9 mg
Protein 4.8 g
Sodium 75.2 mg
Dietary Exchanges
, 4 Vegetables , 1/2 Milk
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 piece  ginger root, fresh, 2" knob
0 1/2 cup  white wine
2 cup  low fat unsalted chicken broth
0 1/2 each  medium onions
1 each  medium celery stalks
2 each  large garlic cloves
1 3/4 lb  Squash, butternut, fresh, cubes
0.3333 cup  plain nonfat yogurt
0.3333 cup  fat free milk
2 tbsp  fresh chives
6 tbsp  plain nonfat yogurt
  1. Bring the ginger and wine to a simmer in a small pot. Remove from heat and steep while you prepare the soup.
  2. In a large pot, cook the onions, celery, and garlic in 1/2 cup of the broth until the onion is wilted.
  3. Add the rest of the chicken broth and squash and bring to a simmer. Continue to simmer until the squash is tender. If necessary, add more broth or water.
  4. Using a food processor or blender, puree squash mixture until smooth. If using a food processor, do this in batches so the machine does not overflow.
  5. Whisk in the yogurt and milk. Discarding the ginger, drain the wine and pour it into the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.

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