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  • Summary

    Vegetables from the garden abound in cups of chilled squash soup.

    Ingredients

    • 3 tablespoons unsalted butter
    • 1 medium white onion, thinly sliced
    • 1/2 teaspoon turmeric
    • Pinch of cayenne pepper
    • 3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
    • 3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
    • 2 1/2 teaspoons coarse salt
    • 1/4 teaspoon freshly ground white pepper
    • 1 tablespoon fresh lime juice
    • Shelled sunflower seeds, toasted, for garnish
    • Paprika, for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 316 % Daily Value *
    • Total Fat: 25 g 38.79%
    • Saturated Fat: 14 g 71.83%
    • Trans Fat: 1 g %
    • Cholesterol: 46 mg 15.26%
    • Sodium: 2741 mg 114.22%
    • Calcium: 72 mg 7.16%
    • Potassium: 111 mg 3.18%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 18 g %
    • Dietary Fiber: 4 g 15.22%
    • Sugar: 4 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 59.13%
    • Vitamin C 49.46%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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