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Yellow Squash Soup
Source: dLife

Winter squash and spiced soup.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 126.4
Total Carbs 27.0 g
Dietary Fiber 3.5 g
Sugars 11.1 g
Total Fat 2.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.6 g
Potassium 353.5 mg
Protein 2.7 g
Sodium 36.3 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1/2 Fruits , 1/2 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  Margarine, 80% fat, unsalted
0 1/2 cup  fresh chopped onion
1 lb  Squash, butternut, fresh, cubes
1 each  potatoes, fresh, medium
1 cup  Apples, fresh, chopped
1 1/2 cup  cold water
0 1/2 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0.125 tsp  ground nutmeg
0 1/4 tsp  ground cumin
1 cup  apple juice
0 1/2 cup  lowfat milk
1 pinch  salt
1 pinch  white pepper
1 pinch  ground nutmeg
  1. Melt margarine in a large pot. Cook onion until translucent, about 3 or 4 minutes.
  2. Mix in squash, potato, and apple and saute 5 minutes.
  3. Mix in water, cinnamon, ginger, nutmeg, and cumin and let boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes, potato and squash should be tender.
  4. Using a food processor or blender, puree mixture until there are no lumps.
  5. Whisk in apple juice and milk. Pour mixture back into pot and cook until hot. Sprinkle with salt and pepper.
  6. When ready to serve, dust nutmeg over soup.

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