Yellow Squash Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tbsp olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 tsp salt
2 tbsp lemon juice
1/8 tsp hot pepper sauce
1 tbsp shredded parmesan cheese
2 tsp grated lemon peel

Directions:

In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon peel. Yield: 8 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.63 Kcal (333 kJ)
Calories from fat	33.22 Kcal
		% Daily Value*
Total Fat	3.69g	6%
Cholesterol	0.45mg	0%
Sodium	371.79mg	15%
Potassium	234.98mg	5%
Total Carbs	9.29g	3%
Sugars	4.75g	19%
Dietary Fiber	1.15g	5%
Protein	2.63g	5%
Vitamin C	8.4mg	14%
Iron	0.3mg	2%
Calcium	45.6mg	5%

Amount Per 100 g
Calories	35.42 Kcal (148 kJ)
Calories from fat	14.78 Kcal
		% Daily Value*
Total Fat	1.64g	6%
Cholesterol	0.2mg	0%
Sodium	165.37mg	15%
Potassium	104.52mg	5%
Total Carbs	4.13g	3%
Sugars	2.11g	19%
Dietary Fiber	0.51g	5%
Protein	1.17g	5%
Vitamin C	3.7mg	14%
Iron	0.1mg	2%
Calcium	20.3mg	5%

* 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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