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Welcome to a recipe that brings the comforting warmth of a delicious Butternut Squash Soup. This dish is not only comforting but also beneficial for those with diabetes.
Ingredients
- 1 medium butternut squash
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 4 cups of low-sodium vegetable broth
- 1 tablespoon of monk fruit sweetener
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the butternut squash in half and remove the seeds.
- Drizzle the squash with olive oil, salt, and pepper.
- Roast the squash for about 50 minutes, until it’s soft.
- Scoop out the squash flesh and blend it with the vegetable broth until smooth.
- Heat the soup in a pot and stir in the monk fruit sweetener.
Butternut squash is low in fat and high in dietary fiber, which can help control blood sugar levels. The monk fruit sweetener used in this recipe is a natural, zero-calorie sweetener that does not raise blood sugar levels.
