Summer Soup of Zucchini and Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 medium zucchini4 medium yellow summer squash1 Tbs butter2 Tbs lemon juice2 tsp saltPepper to taste1 tsp herb-flavored olive oil2 oz white wine5 sprigs fresh dill2 jalapeno peppers1 tsp cayenne pepper (to taste)3/4" cube fresh peeled ginger1/2 tsp A1 Steak SauceWhatever additional spices you prefer (steak seasoning, dried ginger, Italian spice, etc.)
Slice the zucchini and squash and saute/steam in the butter and lemon juice over medium heat. Keep covered, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper to taste. Remove from heat. When cool enough, add to a strong blender (VitaMix or Ninja-style blenders work well) and pulse to liquify. Add the remainder of the ingredients and continue to puree until well-blended.
Serving Size: Makes approx. four 1-cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user TIFFFIT.
Serving Size: Makes approx. four 1-cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user TIFFFIT.
Nutritional Info Amount Per Serving
- Calories: 84.2
- Total Fat: 4.4 g
- Cholesterol: 3.8 mg
- Sodium: 1,214.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
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