Creamy Summer Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large yellow summer squash, seeded and cubed2 green onions, cut into 3-inch pieces2 tablespoons Land o Lakes Light Butter with canola oil1 can (14-1/2 ounces) vegetable broth1/2 teaspoon salt1/8 to 1/4 teaspoon white pepper1-1/2 cups heavy whipping cream
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.
Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
Serving Size: Makes 6 1-cup soup
Number of Servings: 6
Recipe submitted by SparkPeople user CNOEVIL.
Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
Serving Size: Makes 6 1-cup soup
Number of Servings: 6
Recipe submitted by SparkPeople user CNOEVIL.
Nutritional Info Amount Per Serving
- Calories: 313.6
- Total Fat: 31.2 g
- Cholesterol: 110.4 mg
- Sodium: 571.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
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