Quick Summer Squash Soup Recipe

Written by Sky Taylor, Diet Bites


There's just something very comforting about soup - anytime of the year.

Summer provides some of the most delectable soup ingredients right from the garden.

Summer squash is one of the super stars of the show, typically a heavy-bearing veggie which can be a dieter's delight as summer squash is very low in calories, very filling and they taste delicious.

So many varieties! And there are so many ways to prepare summer squash.

You can grill summer squash, you can boil summer squash and you can prepare Diet Bites delicious Summer Squash Soup recipe!

Our Summer Squash Soup recipe is very easy to prepare, contains a minimal of ingredients found in the most humble of kitchens and tastes divine.

Our Summer Squash Soup recipe also contains onions and basil which are among the easiest foods to grow in the garden.

Nothing quite like a herb patch in one corner of the yard where the cook can collect fresh herbs to spice-up their dishes!

Recipe for Quick Summer Squash Soup

You will need the following ingredients to prepare this summer squash recipe.

1 Tablespoon of Olive OilDiet cartoon by Diet Bites

About 6 Medium Summer Squash - any variety, and they can be mixed

1/4 cup of chopped onion (fresh, frozen or dehydrated)

1/4 cup of chopped fresh basil (dried will also work well)

1 Tablespoon of light margarine, melted

2 Tablespoons of all-purpose flour

1 Tablespoon of lemon juice (fresh or concentrated from the bottle)

Salt & Pepper to suit personal taste

1/2 cup of light sour cream

How to Prepare Our Quick Summer Squash Soup, Calories & Serving Suggestions

Wash summer squash, cut off the ends - then cube and place into a pot of water. Cook until tender. While summer squash is cooking saute the onions in the olive oil.

Summer squash soup recipe.When summer squash are tender use a slotted spoon and carefully transfer them to the soup pot containing the onions. Add 3 cups of the summer squash broth (or your favorite brand of vegetable broth) to the soup pot and heat until bubbly. Add salt and pepper to suit personal taste.

Add the flour to the melted margarine and stir to form a thick paste. Using a ladle add about 1/2 cup of the summer squash broth to the paste and stir.

Return the mixture to the soup pot. The flour acts as a thickening agent. Next, add the chopped basil and the sour cream.

Cook for a couple more minutes then transfer the hot soup mixture to a blender and puree to a smooth consistency. Add the lemon juice.

The entire pot of Summer Squash Soup contains about 600 calories. Serve with your favorite rustic bread.

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