My Summer Squash Soup (Mexican Sopa de Calabacita)

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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


    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


This soup freezes well. I double this amount and use food processor instead of blender. (I make my own chicken broth, too.)


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.