Save on Pinterest

Summer Squash Soup

Total Time

Prep: 40 min. Cook: 20 min.

Makes

6 servings

"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.

Ingredients

  • 5 small yellow summer squash, seeded and cubed
  • 2 green onions, cut into 3-inch pieces
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon white pepper
  • 1-1/2 cups heavy whipping cream

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.

Nutrition Facts

1 cup: 278 calories, 26g fat (16g saturated fat), 92mg cholesterol, 533mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 4g protein.

Recommended Video