Cream of Squash Soup

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The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

45 minutes Prep: 10 minutes Cook: 35 minutes

178 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	small	onion	minced
1	clove	garlic	minced
3	tablespoons	butter	or margarine, melted
1 1/2	pounds	yellow squash	thinly sliced
10 3/4	ounces	chicken broth	undiluted
2/3	cup	water
1/2	cup	cream, half and half
1/4	teaspoon	white pepper
1	x	parsley leaves	fresh, to taste

Directions

Saute onion and garlic in butter in a Dutch oven.

Stir in squash, chicken broth, and water.

Cover and simmer 15 minutes or until squash is tender.

Spoon mixture into container of an electric blender, and process until smooth.

Return squash mixture to Dutch oven.

Stir in half-and-half and pepper.

Cook over low heat, stirring constantly, until well heated.

Serve hot or chilled.

Garnish with parsley.

Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling.

It can be served hot or cold to complement the season you serve it.

Reviews

Excellent! I used evaporated milk instead of 1/2 and 1/2. It's DELICIOUS! Using squash fresh from the garden!!! Will freeze some for the winter months.
over 4 years ago by starfire

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Nutrition Facts

Serving Size 233g

Amount per Serving

Calories 178 67% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 36mg	12%
Sodium 194mg	8%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	9%
Sugars 6.0g
Protein 5.0g	11%

Vitamin A	14%		Vitamin C	52%
Calcium	7%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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