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Summer Yellow Squash Soup Recipe with Basil by Luci Lock

mercola's picture
Natural health physician and founder Dr. Joseph Mercola shares a video fo Luci Lock who demonstrates a simple soup recipe using an unusual summer vegetable - yellow crookneck squash - and fresh basil.
  Crookneck squash/Green zucchini 4 , cubed
  Onion 1 , chop
  Butter 1 Teaspoon
  Vegetable stock 3 Cup (48 tbs)
  Himalayan salt To Taste
  Black pepper To Taste
  Basil 1 Cup (16 tbs)

1. In a pot, add the butter and onions and saute for a few minutes.
2. Add the yellow squash into the pot.
3. Next, coarsely chop the basil and add it to the bowl along with the vegetable stock.
4. Season with salt and pepper and cover with a lid. Let this cook for 20 minutes.
5. Once done, using a hand blender, blend the soup into a smooth consistency.

6. Ladle into bowls, garnish with some cream and serve.

Things You Will Need
hand blender

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.5 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 112 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 5.4 mg1.8%

Sodium 879.8 mg36.7%

Total Carbohydrates 20 g6.6%

Dietary Fiber 8.4 g33.4%

Sugars 2.9 g

Protein 4 g7.1%

Vitamin A 21.5% Vitamin C 47.2%

Calcium 9.2% Iron 10.4%

*Based on a 2000 Calorie diet

Summer Yellow Squash Soup Recipe With Basil By Luci Lock Recipe Video