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Soup: Ginger Squash Soup

Source of Recipe

Laurel L.


List of Ingredients

Uses less fat, sugar or salt. Includes Nutritional Analysis and Diabetic Exchanges.

3 cups chicken broth
2 packages (10 ounces each) frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup whipping cream



Recipe

In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Yield: 6 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth) equals 163 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 260 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.