My Meals are on Wheels

Winter Squash Soup with Dill

I have a Soup Recipe to pass along, Winter Squash Soup with Dill. This one is made using Winter Squash (acorn, butternut, or Hubbard squash), White Onion, Light Margarine, All Purpose Flour, 99% Fat-Free Chicken Broth, Skim Milk, Dill, Thyme Leaves, and Nutmeg. The Soup is 113 calories and 12 net carbs per serving. The recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Winter Squash Soup with Dill
Try a steaming bowl of this vitamin-rich soup to warm up on these long winter nights!

Ingredients
Cooking time: 20 minutes.
Baking time: 45 minutes

1 1/2 cups cooked, mashed winter squash (from 1 1/2 pounds acorn, butternut, or Hubbard squash)
1 small white onion, finely chopped
2 tablespoons light margarine
1 tablespoon all-purpose flour
2 cups of 99% fat-free chicken broth
1/4 cup skim milk
1 teaspoon dill
1/2 teaspoon thyme leaves
Dash nutmeg

Directions
Yield: 4 servings
Serving size: 1 cup

1 – To cook squash, preheat oven to 350°F. Split squash in half lengthwise, and remove seeds and strings with a spoon. Place it in a shallow baking pan with 1 inch of water and bake for about 45 minutes, until soft. When soft, scoop flesh from skin and mash with a fork or potato masher.

2 – In a medium saucepan, sauté onion with margarine. Add flour when onions soften. Slowly add chicken broth a few ounces at a time, stirring constantly. Bring to a gentle boil. Lower heat and gradually stir in milk and mashed squash. Add seasonings. Simmer for 10 minutes, stirring frequently.

Nutrition Information:
Calories: 113 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 508 mg (using low-sodium broth will reduce sodium), Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/winter-squash-soup-with-dill/

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