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Chilled Yellow Squash Soup

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Ingredients
  Non fat chicken broth/Vegetable broth 2 1⁄3 Cup (37.33 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Frozen green peas 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 1⁄2 Cup (8 tbs)
  Chopped yellow summer squash 3 Cup (48 tbs)
  Dried dill leaves 1⁄2 Teaspoon
  Non fat sour cream 1⁄3 Cup (5.33 tbs)
  Chopped carrot 3⁄4 Cup (12 tbs)
Directions

Place broth, garlic, yellow summer squash, carrot, celery, green peas, water, and dill in a large soup pot.
Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Transfer soup to a blender or food processor and process until smooth.
Transfer to a bowl, stir in sour cream, and chill for at least 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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4.109375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 348 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.47 g2.3%

Trans Fat 0 g

Cholesterol 7 mg2.3%

Sodium 1656.6 mg69%

Total Carbohydrates 69 g22.9%

Dietary Fiber 17.6 g70.2%

Sugars 30.5 g

Protein 22 g43.2%

Vitamin A 378.4% Vitamin C 293.7%

Calcium 34.1% Iron 32.4%

*Based on a 2000 Calorie diet

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Chilled Yellow Squash Soup Recipe