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Creamy LOW CARB Squash and Mint Soup

FATtoSKINNYguru's picture
Very savory and delicious. This unique creamy, squashy, minty soup can be eaten hot or cold.....defiantly NOT your Mom's squash recipe
Ingredients
  Pureed cooked summer squash 2 Cup (32 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Dried mint 1 1⁄2 Teaspoon
  Chopped fresh mint 1 Teaspoon
Directions

1- Cook three cups of seeded chopped summer squash in salted water till soft
2- Strain and puree the squash measure out 2 cups
3- Melt the butter in a saucepan over medium heat
4- place all the ingredients except the fresh chopped mint into the sauce pan and mix well, salt and pepper to taste, reduce the heat to simmer and cook for five minutes or until heated through
5- Serve with a sprinkling of fresh chopped mint

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
What do you do with all that darn summer squash :)
Subtitle: 
Cream Of Squash Mint Soup

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3.05
Average: 3.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 371

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 26 g130%

Trans Fat 0 g

Cholesterol 146.3 mg48.8%

Sodium 64.8 mg2.7%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.8 g11.1%

Sugars 3.1 g

Protein 3 g5.9%

Vitamin A 36.7% Vitamin C 2.2%

Calcium 12.4% Iron 10.2%

*Based on a 2000 Calorie diet

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Creamy LOW CARB Squash And Mint Soup Recipe Video, Cream Of Squash Mint Soup