Butternut Soup

By angry diabetic

Butternut Soup
Ingredients
  • 1 butternut squash diced,

  • 1 sweet potato diced,

  • 1 onion finely chopped,

  • 1 tablespoon olive oil,

  • cinnamon to taste,

  • 1 teaspoon nutmeg,

  • salt to taste,

  • 3 tablespoons plain low fat yogurt,

  • 2 vegtable or chicken stock cubes:

Directions
  1. In a large pot, add the olive oil and onion, stir until soft.

  2. Then add the butternut and sweet potatoe and cover with boiled water half an inch over.

  3. Add the stock cubes, nutmeg and salt.

  4. Cook until veggies are soft.

  5. Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!


Nutritional Facts

Servings
4
Amount Per Serving
Calories
89
Total Fat
3.9g
Saturated Fat
0.8g
Cholesterol
1mg
Sodium
424mg
Total Carbohydrates
12.5g
Dietary Fiber
1.6g
Sugars
3.9g
Protein
1.8g

soups butternut squash vegetables soup

7 replies

C-MARIE
C-MARIE 2016-01-19 01:31:53 -0600 Report

Not a squash fan, but do like sweet potatoes. I too need low sodium. Will try low sodium broth or make my own.

Don Mc
Don Mc 2012-12-05 12:03:24 -0600 Report

yayabee52, I believe 1 cube makes 1 cup of stock, I have substituted low sodium chicken broth for the wate in similar recipes with good success. I'm going to try it with this one also.

jayabee52
jayabee52 2012-11-29 16:15:39 -0600 Report

my concern is the stock cubes. I need a low sodium soup. So how much low sodium chicken stock would = two cubes of broth?