Summer Squash Soup Recipe

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Nutrition

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Ingredients:

Serving

1 lb yellow squash or 2 medium zucchini, sliced
2 cups water
2 tbsp chicken bouillon cubes
2 medium onions, sliced
1/8 tsp hot sauce (optional)
to taste fresh ground pepper
1/4 cup plain yogurt (plus)
2 tbsp plain yogurt

Directions:

Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
Cover, reduce heat and simmer 10 to 15 minutes.
Add hot sauce and pepper.
Spoon squash mixture into the container of an electric blender.
Add yogurt. Process until smooth.
Serve hot or cold.
May be frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.52 Kcal (308 kJ)
Calories from fat	9.99 Kcal
		% Daily Value*
Total Fat	1.11g	2%
Cholesterol	3.38mg	1%
Sodium	758.59mg	32%
Potassium	357.83mg	8%
Total Carbs	13.44g	4%
Sugars	8.4g	34%
Dietary Fiber	1.1g	4%
Protein	2.88g	6%
Vitamin C	9.9mg	16%
Calcium	68.1mg	7%

Amount Per 100 g
Calories	23.49 Kcal (98 kJ)
Calories from fat	3.19 Kcal
		% Daily Value*
Total Fat	0.35g	2%
Cholesterol	1.08mg	1%
Sodium	242.36mg	32%
Potassium	114.32mg	8%
Total Carbs	4.3g	4%
Sugars	2.68g	34%
Dietary Fiber	0.35g	4%
Protein	0.92g	6%
Vitamin C	3.2mg	16%
Calcium	21.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

1.3

Points
2

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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