Summer Squash Soup Recipe

Looking for an easy Summer Squash Soup recipe? Learn how to make Summer Squash Soup using healthy ingredients.


Submitted by barbarriba

Makes 8 servings



Enjoy summer's bounty from the garden

Recipe Ingredients for Summer Squash Soup

4 pounds summer squash
32 ounces low sodium chicken stock
12 ounces evaporated milk
1 onion
1 tbs olive oil
1/2 cup fresh mint
1/2 cup fresh basil
1 tsp fresh ground pepper

Recipe Directions for Summer Squash Soup

  1. Cut squash into two inch chunks.

  2. Boil squash in 4 quart pot in chicken stock for 20 minutes or 8 minutes in pressure cooker.

  3. Chop onion and saute in olive oil until translucent and set aside.

  4. When squash is tender use hand-held blender to puree.

  5. Add evaporated milk and re-blend.

  6. Reserve 8 basil leaves for garnish.

  7. Mince remaining fresh herbs and add to squash puree.

  8. Add onion to squash puree mixture.

  9. Season with ground pepper.

  10. Add salt if desired.

  11. Garnish with basil leaves.

  12. Makes 8 two cup servings.

Categories

Soup

Nutrition Facts
Serving Size 405.6g
Amount Per Serving
Calories
131
Calories from Fat
50
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
85mg
4%
Potassium
663mg
19%
Total Carbohydrates
15.8g
5%
Dietary Fiber
5.0g
20%
Sugars
4.8g
Protein
6.3g
Vitamin A 15% Vitamin C 37%
Calcium 18% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in dietary fiber
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
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