Zucchini and Yellow Squash Soup

65 mins (prep 25, cooking 40)
13 ingredients
6-8 servings
This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!

Categories:  easy , <-4-hours , soups-&-stews , bisques~cream-soups , squash , vegetable , time-to-make ,
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Serving Size (136.28 g)
Servings 6
Amount per Serving
Calories 263.45 Calories from Fat 139.14
% Daily Value *
Total Fat 15.46g 142.69%
Saturated Fat 2.9g 86.97%
Trans Fat 0.0 %
Cholesterol 79.26mg 158.52%
Sodium 303.15mg 75.79%
Total Carbohydrate 4.25g 8.49%
Dietary Fiber 0.14 g 3.38%
Sugars 0.05 g %
Protein 27.05g 324.59%
Vitamin A 39.14IU% Vitamin C 0.0mg%
Calcium 12.71mg% Iron 1.44mg%
*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:
medium onion, minced shallots, minced garlic, medium zucchini, crookneck yellow squash, large, whipping cream, minced fresh basil, minced fresh oregano, freshly ground black pepper