Summer Squash Soup Recipe

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Summer Squash Soup
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Ingredients:

Directions:

  1. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 148.82 Kcal (623 kJ)
Calories from fat 140.81 Kcal
% Daily Value*
Total Fat 15.65g 24%
Cholesterol 55.53mg 19%
Sodium 209.64mg 9%
Potassium 40.24mg 1%
Total Carbs 1.2g 0%
Sugars 0.2g 1%
Dietary Fiber 0.1g 0%
Protein 1.55g 3%
Vitamin C 1mg 2%
Iron 0.1mg 1%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 337.82 Kcal (1414 kJ)
Calories from fat 319.63 Kcal
% Daily Value*
Total Fat 35.51g 24%
Cholesterol 126.05mg 19%
Sodium 475.86mg 9%
Potassium 91.34mg 1%
Total Carbs 2.73g 0%
Sugars 0.46g 1%
Dietary Fiber 0.24g 0%
Protein 3.51g 3%
Vitamin C 2.2mg 2%
Vitamin A 0.1mg 2%
Iron 0.2mg 1%
Calcium 54mg 2%

* 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

  • 4.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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