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Summer Squash Soup
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
, 1 1/2 Vegetables , 1/2 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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Ingredients Directions
  1. 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.
  2. 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.
  3. 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.

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