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    You are in: Home / Recipes / Summer Squash Soup Recipe
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    Summer Squash Soup

    Summer Squash Soup. Photo by awalde

    1/4 Photos of Summer Squash Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    loof's Note:

    This is a delicious way to use up the fresh squash from your garden. I prefer it hot but it can be served cold as well. From the Junior League of Pine Bluff Arkansas.

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    Units: US | Metric


    1. 1
      Chop the yellow squash and zucchini (unpeeled) into small pieces.
    2. 2
      Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
    3. 3
      Put the veggies and 1 cup of chicken stock into a blender and puree.
    4. 4
      In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
    5. 5
      Serve hot or cold, garnished with parsley.

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    Ratings & Reviews:

    • on August 21, 2009

      I added a bit more hot sauce, 2 diced potatoes and one can of rinsed and drained cannellini beans during last step...cooked til potatoes were tender and pureed...floated scoop of plain yogurt and fresh croutons and served chilled...yummy summer meal served with a salad...delicious

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2013


      A really nice combination of flavors. I just used a stick blender to blend it all together right in the pot, and garnished with some fresh lovage leaves and croutons.

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    • on August 28, 2011


      Other than using a homemade vegetable stock to keep it vegetarian, I pretty much followed the recipe & we had a delicious soup, first served hot, while for the 2nd serving the next day I had it cold & thoroughly enjoyed it both times! Very well worth making again! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Summer Squash Soup

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.8
    Calories from Fat 109
    Total Fat 12.2 g
    Saturated Fat 6.4 g
    Cholesterol 30.1 mg
    Sodium 466.2 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 2.6 g
    Sugars 9.4 g
    Protein 8.8 g

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