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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 103.7
  • Total Fat: 6.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 729.7 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Squash Soup calories by ingredient
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Squash Soup

Submitted by: TRUSTOBEY2

Introduction

Really good soup can make as spicy as you like with the red pepper flakes. I only use 1/2 tsp. because I don't like to spicy. Dave Collin's moms recipe Really good soup can make as spicy as you like with the red pepper flakes. I only use 1/2 tsp. because I don't like to spicy. Dave Collin's moms recipe
Number of Servings: 8

Ingredients

    3 yellow squashes cut in chunks
    3 zucchini squashes " " " " "
    2 large carrots " " " "
    1 large onion " " " "
    4 cups of water
    6 chicken boiullon cubes
    1 T garlic powder
    1/2 t crushed red pepper flakes or to how spicy you like your soup
    Neufchatel Cheese, 8 oz

Directions

Boil all the vegetables for 15 to 20 min. Take out the cooked vegtables and save 4 cups of the water you boiled the vegies in. Take the cooked vegies and blend in blender with boiullon cubes, cream cheese, red pepper flakes, and garlic,until smooth. Add to left over boiled water, stir and reheatuntil hot, but not burned on bottom.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TRUSTOBEY2.






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