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Cream of Squash Soup


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.













Trans-fat Free, Low Carb, Low Sodium


1 small onions
1 clove garlic
3 tablespoons butter
or margarine, melted
1 ½ pounds yellow summer squash
thinly sliced
10 ¾ ounces chicken broth
cup water
½ cup light cream (half&half)
¼ teaspoon white pepper
1 x parsley leaves
fresh, to taste


Sauté 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.


* not incl. in nutrient facts

Add review




El Paso, United States
 over 5 years ago

great. I really liked it

Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 11967% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 129mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 34%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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