Creamy Squash & Mushroom Soup (Diabetes Friendly)

Creamy Squash & Mushroom Soup (Diabetes Friendly)
Prep Time BG 15

Prep Time


Cook Time BG 32

Cook Time


Total Time BG 47

Total Time


Serving BG 6



Recipe provided by Chef Ingrid Hoffman


  • 1 tablespoon olive oil
  • 2 medium leeks, white and light green part only, thinly sliced (about 5 ounces)
  • 1 lb package white button mushrooms, quartered
  • 6 large sage leaves
  • 1/2 teaspoon chipotle powder
  • ¾ teaspoon salt
  • 3 cups calabaza squash or butternut squash, peeled and cut in 1-inch chunks (about 2.5 pounds
  • 3 cups chicken stock, no-salt added
  • 1 cup non-fat milk
  • 6 tablespoons non-fat Greek yogurt
  • 6 teaspoons toasted pumpkin seeds, unsalted
  • Chopped parsley for garnish


  1. Heat the olive oil in a large sauce pan over medium high heat. Add the leaks and cook, until fragrant, about 2 minutes. Add the mushrooms, sage, chipotle powder and salt and cook, stirring occasionally, for another 5 minutes.
  2. Add pumpkin and chicken stock. Stir and bring to a boil. Lower the heat to medium low and cook, covered for 20-25 minutes, until the pumpkin is fork tender.
  3. Carefully transfer to a blender. Add the milk and blend until smooth.
  4. Divide into 6 portions. Serve each portion with 1 tablespoon of Greek yogurt, 1 teaspoon of pumpkin seeds and chopped parsley
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899