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"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
Nutritional Facts 1 serving (1 cup) equals 278 calories, 26 g fat (16 g saturated fat), 92 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Summer Squash Soup in Quick Cooking July/August 1999, p46
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Reviewed on Sep. 14, 2011 by jeanlwest
This was the best squash soup recipe I have ever had. Very elegant and smooth tasting, the only change I made was I used whole milk as opposed to heavy cream. Heavy cream would be too rich for me, whole milk worked just fine. My husband liked it too, it's a keeper!
Reviewed on Jul. 09, 2009 by grandpa_deacon
I tried this soup with the yellow squash from my garden. Absolutely wonderful. A great comfort food.
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