SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 70.1
  • Total Fat: 4.8 g
  • Cholesterol: 6.5 mg
  • Sodium: 368.0 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Summer Squash Soup with Parmesan, Rosemary, and Garlic calories by ingredient
Report Inappropriate Recipe

Summer Squash Soup with Parmesan, Rosemary, and Garlic

Submitted by: JENNY888

Introduction

Very tasty and satisfying soup Very tasty and satisfying soup
Number of Servings: 12

Ingredients

    2 T olive oil
    1 T butter
    1 large onion chopped
    1 head fresh garlic minced
    1 t herb and vegetable seasoning
    4 t chopped fresh rosemary
    8 cups diced summer squash
    8 cups chicken stock
    grated parmesan cheese (1 T per bowl)

Directions

Heat olive oil and butter in large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and dried herb seasoning and cook 3-5 minutes more.

Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini or other squash, turn heat to very low and simmer 60 minutes, or until squash is very soft and flavors are well blended.

Blend in the blender or food processor in several small batches. Pour back into pan and let simmer on low until thickened like you would like it.

Serve soup hot, with freshly grated parmesan cheese sprinkled on top.

Serving Size: 12 bowls

Number of Servings: 12

Recipe submitted by SparkPeople user JENNY888.






Great Stories from around the Web


Rate This Recipe