Summer Squash Soup With Mint And Pine Nuts Recipe

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Summer Squash Soup With Mint And Pine Nuts
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Ingredients:

Directions:

  1. Quarter the squash vertically and chop into 1/2 inch chunks. Put the squash into a soup pot and pour in the broth. If necessary, add some water so that the squash is just covered with liquid. Bring to a boil and then simmer, covered, until the vegetables are tender.
  2. While the squash is cooking, finely grind the pine nuts with a mortar and pestle.
  3. Add the pine nuts and mint leaves to the pot, along with a good pinch of salt and pepper to taste. Puree the soup with an immersion blender until smooth. Stir in the parmesan, taste for seasoning, and add additional salt if necessary.
  4. Drizzle with a few drops of extra virgin olive oil and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.49 Kcal (383 kJ)
Calories from fat 75.38 Kcal
% Daily Value*
Total Fat 8.38g 13%
Cholesterol 2.2mg 1%
Sodium 351.78mg 15%
Potassium 70.29mg 1%
Total Carbs 1.9g 1%
Sugars 1.14g 5%
Dietary Fiber 0.45g 2%
Protein 3.19g 6%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 29.5mg 3%
Amount Per 100 g
Calories 98.64 Kcal (413 kJ)
Calories from fat 81.27 Kcal
% Daily Value*
Total Fat 9.03g 13%
Cholesterol 2.37mg 1%
Sodium 379.28mg 15%
Potassium 75.78mg 1%
Total Carbs 2.04g 1%
Sugars 1.23g 5%
Dietary Fiber 0.49g 2%
Protein 3.44g 6%
Vitamin C 0.1mg 0%
Iron 0.8mg 4%
Calcium 31.8mg 3%

* 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

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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