Summer squash soup with potato and bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Summer Squash, 4 medium Bacon, 2 medium slices, cooked (raw product Leeks, 3.5 leek Celery, raw, 4 stalk, medium (7-1/2" - 8" long) Baby Carrots, raw, 10 medium Chicken Broth, 1 cup (8 fl oz) Salt, 2 tbsp Pepper, black, 1 tbsp *crushed red pepper flakes, 3 tsp Garlic, 2 tsp Milk, 1%, 0.5 cup *Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) Parmesan Cheese, grated, 3 tbsp Water, tap, 3 cup (8 fl oz) Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long) Thyme, fresh, 1 tsp Curry powder, 1 tbsp
Preheat your oven to 375 degrees.
Cut into 1/2" pieces squash and season with a pinch of salt, pepper, and thyme.
Roast squash for 30 minutes.
Heat a medium sized pot on medium and fry bacon for about 5 minutes. While this is frying up, cut up carrots, leeks, celery, and garlic. Take bacon out and replace with leeks, carrots, celery and garlic. Soften vegetables for about 20 minutes. Take squash out of oven and allow to cool. Puree squash and veggies.
Slice potatoes into half moons and into the pot. Pour water, broth, milk, spices, salt, pepper, and puree into the pot. Bring to a boil for 30 minutes.
Pour into bowl and enjoy with crumble bacon and sprinkle cheese on top!
Serving Size: makes 6-7 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user MELLYA8.
Cut into 1/2" pieces squash and season with a pinch of salt, pepper, and thyme.
Roast squash for 30 minutes.
Heat a medium sized pot on medium and fry bacon for about 5 minutes. While this is frying up, cut up carrots, leeks, celery, and garlic. Take bacon out and replace with leeks, carrots, celery and garlic. Soften vegetables for about 20 minutes. Take squash out of oven and allow to cool. Puree squash and veggies.
Slice potatoes into half moons and into the pot. Pour water, broth, milk, spices, salt, pepper, and puree into the pot. Bring to a boil for 30 minutes.
Pour into bowl and enjoy with crumble bacon and sprinkle cheese on top!
Serving Size: makes 6-7 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user MELLYA8.
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 3.1 g
- Cholesterol: 5.6 mg
- Sodium: 2,636.4 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 6.8 g
- Protein: 8.3 g
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