YELLOW SQUASH SOUP RECIPE: HOW TO MAKE IT
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
BEV'S SAUTEED YELLOW SQUASH RECIPE - FOOD.COM
This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in large skillet.
- Add onion and cook just till tender.
- Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
- I add lots of salt and pepper.
Nutrition Facts : Calories 159.8, FatContent 12.1, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 108.3, CarbohydrateContent 12.4, FiberContent 3.7, SugarContent 7.6, ProteinContent 4
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