Creamy Zucchini & Squash Soup Recipe Video
Ingredients
| Yellow squash vegetable | 3 | |
| Garlic | 4 Clove (20 gm) | |
| Zucchni | 3 | |
| Onion | 1 Medium | |
| Homemade chicken broth | 2 Cup (32 tbs) | |
| Creamy mashed potatoes | 1 Tablespoon | |
| Regular cream/Whole milk | 1⁄4 Cup (4 tbs) | |
| Salt | 2 Pinch (if preffered to taste) | |
| Pepper | 2 Pinch (if preffered to taste) |
Nutrition Facts
Serving size
Calories 111 Calories from Fat 7
% Daily Value*
Total Fat 0.72 g1.1%
Saturated Fat 0.49 g2.4%
Trans Fat 0 g
Cholesterol 0.85 mg0.28%
Sodium 388 mg16.2%
Total Carbohydrates 23 g7.8%
Dietary Fiber 3.4 g13.8%
Sugars 9.9 g
Protein 4 g8.7%
Vitamin A 13.1% Vitamin C 45.8%
Calcium 8.6% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
1.Roughly Chop the onions, zucchini and squash and crush the garlic cloves.
MAKING
2.In a deep container or Dutch oven heat oil on medium high and pour chicken broth, add onions, zucchini, garlic and cloves. Put the lid on and let it simmer for about 15 to 20 minutes.
3.After this mash all the ingredients with help of a masher and add cream, stir gently, add a little pepper and salt if you prefer.
SERVING
4.Ladle it out in a soup bowl and serve.
TIP
The garlic cloves can be frozen and kept for instant use.
Chef
