Butternut Squash Soup (Diabetic-recipes)

1½ inch piece of fresh ginger, peeled and sliced thin ½ cup dry white wine
2 cups 99% fat free, no salt-added canned chicken broth
½ onion,(about 6 oz.) chopped
1 rib celery, chopped
2 large garlic cloves, minced
1 ¾ pounds of butternut squash, peeled and cubed
1/3 cup nonfat plain yogurt
1/3 cup skim milk
2 Tablespoons chopped fresh chives

Place the ginger and wine in a small pot. Bring to a simmer. Remove from heat and steep while you prepare the soup. In a large pot, cook the onions, celery and garlic in ½ cup of the stock until the onion is wilted. Add the remaining stock and squash and bring to a simmer. Continue to simmer until the squash is tender adding more stock or water as needed. Using a food processor or blender, puree squash mixture until smooth. If using a food processor do this in small batches so the machine does not overflow. Whisk in the yogurt and milk. Drain the wine and discard the ginger. Add the wine to the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.

Serves 6. Serving Size:1 cup.
Nutritional info Per Serving:
Calories 93
Protein 4g
Total Fat 0g
Saturated fat 0g
Carbohydrates 18g
Dietary Fiber 4g
Cholesterol 0g
Sodium 43mg
Diabetic Exchanges:
Carbohydrate 1