Zucchini and Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 27.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.1 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.0 g

View full nutritional breakdown of Zucchini and Squash Soup calories by ingredient
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Veggies cooked then blended for a delicious light soup Veggies cooked then blended for a delicious light soup
Number of Servings: 6


    2 cups Zucchini, diced
    1 cup Yellow Squash, diced
    1/2 cup onions, sliced
    1/2 cup green bell peppers, sliced
    4 tbsp Salsa
    2 cups low sodium Chicken Broth (or 2 low sodium bouillon cubes in 2 cups water)
    1 dash Italian Seasoning
    1 dash paprika
    1 dash lemon pepper
    salt and pepper to taste


Adding a few sprays of butter to each cup of soup can add a lot of flavor and 0 calories.

If you prefer a thicker soup, use 1/2 cup less of water.
If you prefer a thinner soup, use 1/2 cup more of water.


Boil the vegetables with the broth/bouillon cubes until soft. Add salsa and seasonings and blend in an immersion blender until smooth. Can be served either hot and steamy or chilled.

Serving Size: makes 6 1-cup servings

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