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Yellow Squash Soup

Heart.Foods's picture
  Chopped onion 2 Cup (32 tbs)
  Acceptable margarine 2 Tablespoon
  Yellow squash 2 Medium, diced
  Uncooked rice 2 Tablespoon
  Homemade chicken broth/Commercial low-sodium variety 4 Cup (64 tbs)
  Thyme 1 Teaspoon
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)

In a saucepan over medium-high heat, saute onions in margarine until translucent.
Add squash and cook 5 additional minutes.
Remove 1 cup of mixture and set aside.
Add rice, broth and thyme to pan.
Cook 20 minutes over medium heat, or until rice is soft.
Pour into a blender or the work bowl of a food processor fitted with a metal blade.
Process until pureed.
Return pureed mixture to pan.
Add reserved 1 cup of squash mixture, yogurt and carrots.
Heat almost to boiling and serve immediately.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1003 Calories from Fat 219

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 2.5 mg0.8%

Sodium 2538.5 mg105.8%

Total Carbohydrates 156 g51.9%

Dietary Fiber 35.4 g141.8%

Sugars 80.8 g

Protein 49 g98%

Vitamin A 26.8% Vitamin C 65.3%

Calcium 16.1% Iron 31.7%

*Based on a 2000 Calorie diet

Yellow Squash Soup Recipe