quick butternut squash soup, diabetic

Name: Quick Butternut Squash Soup, Diabetic
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 package(s) (12-oz) frozen butternut squash; 2 teaspoon(s) olive oil; 1/2 - onion, diced; 1/2 large large carrot, diced; 1 clove(s) cloves garlic, minced; 12 ounce(s) fat-free, low-sodium chicken broth; - ground black pepper; 1/8 teaspoon(s) dried sage or less depending on taste you prefer

6 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Apr 6, 2016

I love the use of frozen cubed squash, what a time saver. It always tastes great too. Look in the vegetable section of the freezer aisle for the frozen butternut squash.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 2 generously

Ingredients

1 package (12-oz) frozen butternut squash
2 teaspoons olive oil
1/2 - onion, diced
1/2 large large carrot, diced
1 clove cloves garlic, minced
12 ounces fat-free, low-sodium chicken broth
- ground black pepper
1/8 teaspoon dried sage or less depending on taste you prefer

How To Make quick butternut squash soup, diabetic

Step 1

Microwave the frozen squash for 5 minutes.

Step 2

In a pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes.
Step 3

Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes
Step 4

Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
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