My family has a recipe for a creamy soup that makes a delicious appetizer on Thanksgiving Day. This soup can also be served as a full course when you find yourself yearning for a warm, cozy soup on a chilly autumn day. What’s more, it’s diabetes- and celiac-friendly!
Squash and Carrot Diabetes-Friendly Soup
Here’s what you need:
- 3 cups acorn squash
- 3 carrots rough chopped (don’t take too much time, these are going to be blended together)
- 1 medium onion sliced
- 3 1/3 cups chicken broth (low salt)
- 1/8 tsp paprika
- dash of allspice
- 1/2 tsp nutmeg
- 1/4 cup fat free half and half or light cream
- Salt and pepper to taste
Here’s what you do:
- Cut and scoop out the seeds of your acorn squash. Bake it for 55 min at 350 degrees.
- While this is baking, boil your carrots and onion for 12 to 15 minutes in the chicken broth to get them soft.
- Let your squash cool then peel the skin off the squash. Cut into pieces.
- Let your carrots and onions cool.
- In a blender combine the squash, carrots and onions together. Be sure to add the chicken broth that you cooked your carrots and onions in.
- Add all the spices and the fat free half and half or light cream.
- Put the blended mixture in a large pot and simmer together until it is warm.