Summer Squash Soup
30 mins (prep 5, cooking 25)
9 ingredients
4-6 servings
This is a delicious way to use up the fresh squash from your garden. I prefer it hot but it can be served cold as well. From the Junior League of Pine Bluff Arkansas.

Categories:  seasonal , soups-&-stews , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , <-30-mins , summer , squash , vegetable , healthy-2 ,
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Serving Size (259.36 g)
Servings 4
Amount per Serving
Calories 187.53 Calories from Fat 110.52
% Daily Value *
Total Fat 12.28g 75.58%
Saturated Fat 6.57g 131.41%
Trans Fat 0.36g %
Cholesterol 31.05mg 41.4%
Sodium 447.95mg 74.66%
Total Carbohydrate 12.22g 16.3%
Dietary Fiber 1.97 g 31.59%
Sugars 4.34 g %
Protein 8.11g 64.89%
Vitamin A 427.79IU% Vitamin C 9.72mg%
Calcium 94.17mg% Iron 2.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow squash, celery leaves