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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Speedy Yellow Squash Soup

Source: Marilyn Helton

Creamy squash soup garnished with fresh apple.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	74.8

Total Carbs	10.4 g

Dietary Fiber	1.8 g

Sugars	6.5 g

Total Fat	3.5 g

Saturated Fat	2.1 g

Unsaturated Fat	0.2 g

Potassium	137.2 mg

Protein	1.5 g

Sodium	137.6 mg

Dietary Exchanges 3.5 Fat, 0.6 Vegetables, 0.4 Fruits, 0.1 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp unsalted butter 1.0
1 each large onion 0.5
0 1/2 tsp ground sage 2.0
2 each medium apples 14.5
14 1/2 oz chicken broth, low sodium 0.75
0 3/4 cup cold water 12.0
12 oz Squash, crookneck, frozen, slices 2.0
2 tsp fresh ginger root 0.5
0 1/2 cup whole milk

Directions

In a medium saucepan, melt butter over medium heat. Add onion and sage; cook about 3 minutes to soften.
Reserving 1/4 of one apple for garnish, peel, core and finely chop remaining apple.
Add to onion mixture with broth and water. Heat to simmering. Cook mixture, covered, 12 minutes.
In two batches, puree soup mixture until smooth. Return to pan & stir in milk; reheat over low heat. (For a thinner soup, add a little more water or broth).
Ladle soup into serving bowls and garnish each with thin slices of reserved apple.