Even though butternut squash ranks high (70) on the glycemic index, its glycemic load of 10 means it contains a medium-low percentage of carbohydrates. If you are diabetic, keep butternut squash as a food choice, but consume it in moderation.
Recipe for this butternut squash soup is light because it uses Greek yogurt instead of cream.
Roasted and Curried Butternut Squash Soup
Cook Time
20 mins
Roasted and Curried Butternut Squash Soup
Course:
Soup
Cuisine:
American
Keyword:
roasted and curried butternut squash soup
Servings: 2
Ingredients
- 1 medium onion
- 1 Tbsp sunflower oil
- 1 cup butternut squash puree
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup milk
- 2 tsp ground oats
- salt, black pepper
- 1 1/5 tsp mild curry powder
- a pinch of nutmeg
- a pinch of ground cumin
- 2 Tbsp Greek yogurt or cream
- Garnish:
- a dollop of Greek yogurt
- 1/2 tsp chives, chopped
Instructions
-
In a medium sauce pan, sauté onion until soft.
-
Add butternut squash puree, vegetable broth, garlic and bay leaf and cook for a few minutes.
-
Add milk and ground oats and cook until soup thickens.
-
Season with salt, pepper, curry powder, nutmeg and cumin. Add Greek yogurt and remove from heat. Serve warm, garnished with dollop of Greek yogurt and chives.
