Posted by on Nov 21, 2017 in Blog, Diabetes mellitus | 0 comments

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:

  1. Cut and scoop out the seeds of your acorn squash.   Bake it for 55 min at 350 degrees.
  2. While this is baking, boil your carrots and onion for 12 to 15 minutes in the chicken broth to get them soft.
  3. Let your squash cool then peel the skin off the squash.  Cut into pieces.
  4. Let your carrots and onions cool.
  5. 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.
  6. Add all the spices and the fat free half and half or light cream.
  7. Put the blended mixture in a large pot and simmer together until it is warm.


Wishing you a blessed Thanksgiving from all of us at Medivizor!