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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 478.6 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Soup - Golden Summer Squash calories by ingredient
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Soup - Golden Summer Squash

Submitted by: JENNYR0506

Introduction

Modified from Eating Well Magazine recipe. I added Garbanzo Beans to bump up the protein. Modified from Eating Well Magazine recipe. I added Garbanzo Beans to bump up the protein.
Number of Servings: 8

Ingredients

    1 Tbsp EVOO
    1 cup chopped sweet onion
    2 lbs yellow summer squash (about 4 medium), chopped
    2 cans Chicken or Vegetable Broth (about 4 cups)
    1 can garbanzo beans
    1 can yellow sweet corn
    2 tsp dried oregano
    1 tsp garlic powder
    1 tsp cumin
    salt to taste

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Directions

Heat oil in a large dutch oven over medium heat. Add onion and cook, stirring, 2 minutes. Add squash and spices and cook, stirring occasionally, until the squash starts to soften, 5 to 10 minutes.
Add broth and garbanzo beans; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 20 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn and salt, to taste. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is heated through, about 3 minutes more. Remove from the heat.

Serving Size: makes 8 - one cup servings






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