Chilled Yellow Squash Soup Recipe
Ingredients
| 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) |
Nutrition Facts
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
Directions
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.
Chef
