Summer Garden Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.4
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 499.7 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Summer Garden Squash Soup calories by ingredient


Introduction

Heat oil. Add onions, garlic and carrots. Cook until onions are translucent. Add white wine. Cook 2 minutes. Remove to a large bowl. To pot, add broth, vermouth, and squash. Boil until squash is soft. In batches, blend until smooth. Add squash puree to onion mixture in the large bowl. Serve hot or cold. Heat oil. Add onions, garlic and carrots. Cook until onions are translucent. Add white wine. Cook 2 minutes. Remove to a large bowl. To pot, add broth, vermouth, and squash. Boil until squash is soft. In batches, blend until smooth. Add squash puree to onion mixture in the large bowl. Serve hot or cold.
Number of Servings: 8

Ingredients


    1 tbsp olive oil (butter)

    1 red onion (6 oz thinly sliced)

    2 carrots (12 lb total peeled and thinly sliced)

    1 clove garlic (pressed or minced)

    14 cup dry white wine

    4 cups vegetable broth (chicken)


    12 cup dry vermouth

    6 cups pattypan squash (chopped zucchini crookneck, kinds)

    salt

    pepper

Tips

Carrots tend to be a little tough. You might try steaming them before adding them to the onion sautee.


Directions

Heat oil. Add onions, garlic and carrots. Cook until onions are translucent. Add white wine. Cook 2 minutes. Remove to a large bowl. To pot, add broth, vermouth, and squash. Boil until squash is soft. In batches, blend until smooth. Add squash puree to onion mixture in the large bowl. Serve hot or cold.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TODMHARRIS.