My Summer Squash Soup (Mexican Sopa de Calabacita)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 134.4
- Total Fat: 7.9 g
- Cholesterol: 59.8 mg
- Sodium: 715.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.2 g
- Protein: 5.3 g
View full nutritional breakdown of My Summer Squash Soup (Mexican Sopa de Calabacita) calories by ingredient
Number of Servings: 6
Ingredients
-
4 cups fat free chicken broth
1 pound summer squash, chopped (3 cups)
1 large onion, chopped (1 cup)
2 T butter
2 T all purpose flour
2 slightly beaten egg yolks
1 cup evaporated milk
Tips
This soup freezes well. I double this amount and use food processor instead of blender. (I make my own chicken broth, too.)
Directions
Combine chicken broth, squash and onion in a saucepan. Simmer, covered, about 15 minutes or till veggies are very tender. Place half of mixture in blender container; cover and blend till smooth. Repeat with remaining mixture.
Melt butter in saucepan, stir in flour. add blended squash mixture; cook and stir till thickened and bubbly. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to pan; stir in evaporated milk. Heat through, but do not boil.
Serving Size: Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUGLOVER1999.
Melt butter in saucepan, stir in flour. add blended squash mixture; cook and stir till thickened and bubbly. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to pan; stir in evaporated milk. Heat through, but do not boil.
Serving Size: Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUGLOVER1999.