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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

Summer Squash Soup

Source: dLife

Creamy soup made with summer squash, zucchini, and potatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	80.5

Total Carbs	15.2 g

Dietary Fiber	3.0 g

Sugars	4.9 g

Total Fat	0.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	600.1 mg

Protein	3.2 g

Sodium	123.9 mg

Dietary Exchanges 0.6 Fat, 1.5 Vegetables, 0.2 Starch,

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

Directions

Grease a large pot with cooking spray and heat over medium heat. Cook shallots, green onions, and garlic 5 minutes or until soft. Mix in zucchini and potato and cook 5 to 8 minutes.
Mix in broth, kale, and tarragon and let boil. Lower heat, place lid of pot, and let simmer 10 to 15 minutes or until vegetables are tender.
Using a food processor or blender, puree mixture until there are no lumps. Pour mixture back into pot and whisk in half-and-half. Soup can be served warm or chilled. When ready to serve mix zucchini and squash slices into soup and dust cayenne pepper over top.