Cold Butternut Squash Soup

Makes: 7 cups (7 Servings)
Source: The New Family Cookbook for People with Diabetes

1 tablespoon margarine
1-1/2 cups chopped onion
1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into
1-inch pieces
2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1-3/4 cups low-fat (1%) buttermilk
Pinch of freshly grated nutmeg

Melt the margarine in a large saucepan over medium heat. Saute the onion
until soft, about 5 minutes. Add the squash, broth, and 1 cup water. Cover
and simmer until the squash is very tender, about 25 minutes. Transfer in
batches to a food processor or blender and puree until smooth. Stir in the
nutmeg. Chill until cold. Just before serving, stir in the buttermilk;
garnish with freshly grated nutmeg.

Nutritional Information Per Serving (1 cup):
Calories: 90, Fat: 3 g, Cholesterol: 2 mg, Sodium: 113 mg,
Carbohydrate: 15 g, Dietary Fiber: 3 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1/2 Fat


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