This creamy butternut squash soup is such a comforting soup for this time of year. Packed with natural sweetness, essential nutrients, and fibre, it’s a heartwarming meal while maintaining a diabetes-friendly profile.
Servings: 4 soup lovers
Carb info: about 20g per serving, The butternut squash gives it a lovely sweetness but is also starchy. Adding pumpkin seeds and a little bit of coconut cream or yogurt will give it a little extra protein and fat to prevent spikes.
Ingredients: - 1 butternut squash, halved and seeded - 1 medium onion, quartered - 4 garlic cloves - 1 tablespoon olive oil - 1000ml (4 cups) vegetable or chicken broth - A pinch of thyme - Pumpkin seeds for garnish - Salt and pepper to taste - Coconut cream or cream for topping - 2 tablespoons nutritional yeast (optional)
1. Drizzle olive oil on halved butternut squash and onions and roast on a lined baking sheet with garlic cloves sealed in foil at 200°C/400°F for 30 mins. Allow to cool and then scoop out flesh of squash.
2. Add squash, onions, garlic, broth, thyme and optional nutritional yeast to a pot. Simmer for 15 mins.
3. Blend until smooth. Season. Serve topped with cream, pumpkin seeds.
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