Summer Squash Soup

Name: Summer Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 yellow squash sliced; 2 zucchini sliced; 1/2 large onion diced; 1 large carrot sliced; 1/2 c Hope and Sesame Unsweetend Sesame Milk/ or Half and half; 1 tbsp sea salt; 1 tbsp garlic powder; 1 tbsp dried basil; 1/2 tbsp black pepper; 2 c. hot water; 1 Knorr chicken flavor bouillon cube; 1 tbsp butter or olive oil

8 steps

Prep:10minCook:30min

This summer soup is a great way to use what you have growing in your garden this season.

Updated at: Thu, 17 Aug 2023 03:18:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories94.8 kcal (5%)

Total Fat4.1 g (6%)

Carbs12.3 g (5%)

Sugars6.7 g (7%)

Protein4.3 g (9%)

Sodium1599.3 mg (80%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5onion

½ cSesame Milk

Unsweetend, or Half and half

1 Tbspsea salt

1 Tbspgarlic powder

1 Tbspdried basil

½ Tbspblack pepper

2 cwater

hot

1chicken flavor bouillon cube

1 Tbspbutter

or olive oil

Instructions

Step 1

Boil or microwave 2 cups of water and add chicken bouillon cube. Set aside to dissolve.

Step 2

Cut up squash, zucchini, onion, and carrots.

Step 3

In a large pot/saucepan melt butter and add onions to cook until they are translucent.

Step 4

Once onions are cooked at the squash, zucchini, and carrots. Allow the ingredients to cook for about 3 minutes before adding water.

Step 5

Add water with dissolved bouillon cubes and bring pot to a boil. Then reduce the heat and allow everything to cook for about 20 minutes or until squash, zucchini, carrots are tender.

Step 6

Once veggies are tender, remove with a strainer and blend with sesame milk.

Step 7

Pour blended mixture back into the pot and bring back to a boil for 5 minutes.

Step 8

Serve with bread the same day or freeze for a later date.