Carb-Counted DRAGON BITES Recipe:
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simple recipe for families LIVING WELL with type 1 diabetes.
Butternut Squash + Pear Soup
GF. Nut-free. Vegan.
As the days get shorter – and colder! – this silky smooth soup is just the warm-up we need. Nutritious and thick, with a hint of the sweetness of pears, this soup uses only whole foods that will nourish your whole family while bringing a smile even to “discerning“ taste buds. The gluten-free, nut-free, dairy-free recipe can be easily doubled or even tripled, so you can freeze some for a quick meal on a cold winter day.
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(Recipe inspired by Looney Spoons’ The Squash Court.)
Dairy-free? Yes – for the soup itself. I skip the Greek yoghurt topping to make it dairy-free, all the way.
Prep Time: 15 minCook: 20-25 minsReady in: under an hour
Total Yield: 8 cups of butternut squash + pear soupCarb Content: 13g per cup (see detailed carb content below)
- 2 tbsp olive oil
- 1 cup (125g) chopped onion1
- 1 tbsp minced garlic2
- 1 tsp grated gingerroot
- ½ tsp each curry powder, cinnamon, ground cumin
- 4 cups vegetable broth3 (or chicken broth, if you prefer)
Tip from the Trenches: