Cooking Tips

Summer Squash Soup


Summer yellow squash is in great quantity right now. If you’re determining what to do with all that summer melons from your garden or advancing towards a farmers market, here’ersus a wonderful summer soup recipe. It’s healthy, filling along with low in calories too.

TOTAL Time period:?Prep: 35 min. Cook: 17 min.YIELD:8 servings


  • 2 large sweet vegetables, chopped
  • 1 medium leek (white percentage only), chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 6 channel yellow summer squash, seeded plus cubed (about 6 servings)
  • 4 cups reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1/4 tsp of salt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon scorching pepper sauce
  • 1 tablespoon shredded Parmesan cheese
  • 2 tsp grated lemon peel


  • In a large saucepan, saute don’t forget the onions and leek in fat until tender. Add garlic oil; cook 1 minute longer. Create squash; saute 5 minutes. Stir in the broth, thyme and salt. Provide for a boil. Reduce warmth; cover and simmer with regard to 15-20 minutes or until crush is tender.
  • Discard thyme sprigs. Cool a little bit. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice as well as hot pepper sauce; warm through. Sprinkle each offering with cheese and ” lemon ” peel.?Yield:?8 servings (2 quarts).

Nutritional Facts

1 drink: 90 calories, 4g fat (1g saturated fat), trace cholesterol, 377mg sodium, 12g carbohydrates (6g sugars, 3g fiber), 4g protein


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