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Nutrition Facts
Serving Size 1 (455g) Recipe makes 4 servings
Calories 178
Calories from Fat 73		(41%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 158mg		6%
Potassium 609mg		17%
Total Carbohydrate 20.5g		6%
	Dietary Fiber 2.2g	8%
	Sugars 8.2g
Protein 8.9g		17%
detailed view... how is this calculated?

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Creamy Yellow Summer Squash Soup

Recipe #90060 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: PaulaG
Apr 26, 2004

This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons butter
4 leeks, sliced (The white part only.)
2 cups sliced summer squash
4 cups reduced-sodium chicken broth
1 cup low-fat milk or 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

Directions

1
In a saucepan, over medium heat, melt the butter.
2
Add the leeks and saute about 5 minutes or until softened and transulucent.
3
Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
4
Transfer the squash mixture to a blender or food processor and puree until smooth.
5
Return puree to the saucepan and add the remaining broth and milk.
6
Add poultry seasoning, salt and pepper to taste.
7
Heat through and serve.

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Featured Reviews for This Recipe

From: yogiclarebear

On Oct 28, 2008

Great great! I used skim milk and skipped the butter to cut the fat. I also added some white pepper per another review, yum but I would keep it on the light side. I'd like to throw in some garlic for a try next time around. Thanks!

1 person found this review helpful

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From: *Parsley*

On Jul 27, 2008

Fantastic soup! It's silky smooth and light in texture and has a wonderful delicate flavor. Another plus is that it's super easy to make. I agree this would be a great first course soup. It's light enough that it won't make you too full. My kiddos loved this, too. I think would also be good served chilled. Thanx for something new to do with my yellow summer squash!

1 person found this review helpful

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From: sherrirod

On Jun 23, 2007

Unbelievable! We drew straws to see who had to taste it first (expectations were very low)To everyone's surprize it was really good! Everyone had seconds and not a drop was left over. I added a little extra poultry seasoning, pepper and a dash of cayenne because we like things a little spicy, but would serve original recipe to company. VERY good PaulaG!!! Already planning to make it again.

3 people found this review helpful

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From: MarthaMyDear

On Jun 13, 2007

I loved this recipe! I've had a huge harvest of yellow squash, some leeks, and no potatoes. Trust me, its hard to find a recipe with leeks that doesn't require potatoes. Only change I made is to use a vegetarian "chiken" broth instead of the real thing. Just delicious, thanks so much, PaulaG!