Overeating seems to go hand-in-hand with Turkey Day, but for those of us living with diabetes, that sort of indulgence can put our health in peril. Want a great—and delicious—way to stay on track?
Start your meal with soup! It’s full of nutrients, usually low on calories, and the liquid will help fill you up before the fat-and-carb laden holiday staples even make it to the table.
Try this Butternut Squash and Carrot Soup from Diabetic Living. It’s so delicious, you won’t remember it’s a diet winner!
- 1 tablespoon butter or margarine
- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrots (4 medium carrots)
- 3/4 cup thinly sliced leeks or chopped onion
- 2 14 1/2 - ounce can reduced-sodium chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon nutmeg
- 1/4 cup regular or fat-free half-and-half or light cream
- Fresh tarragon sprigs (optional)
- In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
- Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon. Makes 6 (1-cup) servings.