Diabetes Type 2 Support Group

Carbs: 25g

Ingredients

2 tablespoons olive oil

2 medium parsnips cut into 1-inch pieces

4 cups butternut squash, peeled and cut into 2-inch pieces

2 carrots, peeled and cut into 1-inch pieces

2 leeks, white part only, cleaned and cut into 2-inch pieces

1 cup chopped onion

2 cloves garlic

2 teaspoons cider vinegar

4 cups low-sodium chicken stock

2 cups water

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 pound spicy turkey sausage, chopped into small pieces

2 teaspoons fresh chopped sage, or 1 teaspoon dried

4 sprigs parsley

1 bottle (8 ounces) Glucerna® Homemade Vanilla Shake

2/3 cup fat-free sour cream

Chopped parsley, for garnish

Directions

Preheat the oven to 425°F. Line a baking tray with parchment paper.

Combine the oil, parsnips, butternut squash, carrots, leek, onions,

and garlic in a large bowl and toss together to coat with oil. Place

the vegetables on the prepared pan and roast the vegetables for 20 to

25 minutes or until tender. Remove from the oven.

Place the vegetables, vinegar, stock, water, salt, pepper, sausage,

sage, and parsley in a large pot and bring all to a boil. Reduce the

heat and simmer for 20 minutes.

With a handheld immersion blender or in small batches in a blender,

carefully puree the soup. (Cover the lid of the blender with a towel

when blending hot soup.)

Return the soup to the pan and whisk in the Glucerna Shake. Heat the

soup until very hot. Do not bring the soup to a boil.

Serve with a small dollop of sour cream and sprinkle of parsley.

NUTRITION FACTS

Serving Size 1 cup Amount Per Serving %DV*

Total Fat 5g 8%

Saturated Fat 1g 4%

Calories 170 Cholesterol 10mg 3%

Calories from Fat 45 Sodium 220mg 9%

Total Carbohydrate 25g 8%

Dietary Fiber 4g 17%

Sugars 7g

Protein 7g

Vitamin A 260% Vitamin C 60% Calcium 15% Iron 10%