Diabetic butternut squash soup


This soup looks and tastes rich, but it has only a few calories.


1 pce ginger (1 1/2 inch, fresh ginger, peeled and sliced thin)
1⁄2 c wine
2 c broth (chicken broth, either home made or canned, but low fat, no salt added)
1⁄2 onion (chopped, about 6 oz chopped)
1 celery (chopped)
2 clv garlic (large, minced)
1 3⁄4 lb butternut squash (peeled and cubed)
1⁄2 c yogurt (plain, non fat + some more for garnishing)
1⁄3 c milk
2 T chives (fresh, chopped)


  1. Place your ginger and wine into a small saucepan. Bring to just a simmer. Remove from heat and steep while preparing the soup.
  2. In a large stockpot, cook onions, celery, and the garlic in 1/2 cup of the broth until the onion has wilted.
  3. Add the remaining broth and the squash . Bring to a simmer, simmer until the squash is tender adding more broth or water when needed.
  4. In a food processor or blender, purée the squash mixture until smooth and silky. Do in batches so not to overflow the food processor.
  5. Whisk in the yoghurt and milk into the purée. Discard your ginger and add the reserved wine to the soup.
  6. Reheat without bring to a boil (boil can cause the soup to curdle) Serve with a dollop of yoghurt and just sprinkling of chives.


The wine in this recipe is a very small amount and it adds flavor. However, omit the white wine and add extra chicken broth, if you wish.

4 servings
Preparation time
Cooking time
Total time
1 hour