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Chilled Yellow Squash Soup Recipe
|Non fat chicken broth/Vegetable broth||2 1⁄3 Cup (37.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen green peas||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Chopped yellow summer squash||3 Cup (48 tbs)|
|Dried dill leaves||1⁄2 Teaspoon|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|Chopped carrot||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 348 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 7 mg2.3%
Sodium 1656.6 mg69%
Total Carbohydrates 69 g22.9%
Dietary Fiber 17.6 g70.2%
Sugars 30.5 g
Protein 22 g43.2%
Vitamin A 378.4% Vitamin C 293.7%
Calcium 34.1% Iron 32.4%
*Based on a 2000 Calorie diet
Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Transfer soup to a blender or food processor and process until smooth.
Transfer to a bowl, stir in sour cream, and chill for at least 1 hour.