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Speedy Yellow Squash Soup
Source: Marilyn Helton

Creamy squash soup garnished with fresh apple.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1/2 Fruits
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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2 tbsp  unsalted butter
1 each  large onion
0 1/2 tsp  ground sage
2 each  medium apples
14 1/2 oz  chicken broth, low sodium
0 3/4 cup  cold water
12 oz  Squash, crookneck, frozen, slices
2 tsp  fresh ginger root
0 1/2 cup  whole milk
  1. In a medium saucepan, melt butter over medium heat. Add onion and sage; cook about 3 minutes to soften.
  2. Reserving 1/4 of one apple for garnish, peel, core and finely chop remaining apple.
  3. Add to onion mixture with broth and water. Heat to simmering. Cook mixture, covered, 12 minutes.
  4. 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).
  5. Ladle soup into serving bowls and garnish each with thin slices of reserved apple.

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