Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Vegetable oil

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 2 1/2 lbs 1135g / 40oz Yellow summer squash - (abt 6) - thinly sliced

  4. 4 lbs 1816g / 64oz Garlic cloves - peeled (medium)

  5. 1 teaspoon 5ml Minced fresh ginger

  6. 3 cups 711ml Low-sodium vegetable broth

  7. 3/4 teaspoon 3.8ml Salt

  8. 1/4 cup 15g / 1/2oz Finely-chopped red onion

  9. 2 tablespoons 30ml Chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large saucepan, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add squash, garlic and ginger. Cover and cook, stirring occasionally, until squash is tender, 10 to 20 minutes. Add broth and bring soup to a simmer. Remove from heat and let soup cool slightly. In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh. Stir in salt. Serve warm or chilled, thinning soup with extra broth if necessary. Ladle soup into bowls and garnish each serving with red onion and parsley. This recipe yields 6 servings. Per Serving: 101 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 11g Carb.; 0mg Chol; 365mg Sod.; 4g Fiber. Description: "Using crookneck squash for this soup gives it a bright yellow color. Fresh ginger adds a hint of spice."


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