Summer squash soup with potato and bacon
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
Introduction
What to do with an overabundance of squash? What to do with an overabundance of squash?Number of Servings: 6
Ingredients
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*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
Directions
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.