Summer squash soup with potato and bacon

Summer squash soup with potato and bacon
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Summer squash soup with potato and bacon calories by ingredient


What to do with an overabundance of squash? What to do with an overabundance of squash?
Number of Servings: 6


    *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.