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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

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yield 2 generously

prep time 10 Min

cook time 30 Min

method Stove Top

Ingredients For quick butternut squash soup, diabetic

1 pkg

(12-oz) frozen butternut squash
2 tsp

olive oil
1/2

onion, diced
1/2 lg

large carrot, diced
1 clove

cloves garlic, minced
12 oz

fat-free, low-sodium chicken broth
ground black pepper
1/8 tsp

dried sage or less depending on taste you prefer

How To Make quick butternut squash soup, diabetic

1
Microwave the frozen squash for 5 minutes.

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.
3
Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes
4
Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
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