Appetizers / Soups / Salads

Summer squash soup with potato and bacon is for Soup.

Summer squash soup with potato and bacon takes 10 minutes to prepare.

Summer squash soup with potato and bacon takes 60 minutes to cook.

Summer squash soup with potato and bacon makes 6 servings.

The ingredients for Summer squash soup with potato and bacon are:

*Summer Squash, 4 medium
Bacon, 2 medium slices, cooked (raw product
Leeks, 3.5 leek
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
Baby Carrots, raw, 10 medium
Chicken Broth, 1 cup (8 fl oz)
Salt, 2 tbsp
Pepper, black, 1 tbsp
*crushed red pepper flakes, 3 tsp
Garlic, 2 tsp
Milk, 1%, 0.5 cup
*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
Parmesan Cheese, grated, 3 tbsp
Water, tap, 3 cup (8 fl oz)
Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long)
Thyme, fresh, 1 tsp
Curry powder, 1 tbsp

Here is how you make Summer squash soup with potato and bacon:

Preheat your oven to 375 degrees.Cut into 1/2" pieces squash and season with a pinch of salt, pepper, and thyme.Roast squash for 30 minutes.Heat a medium sized pot on medium and fry bacon for about 5 minutes. While this is frying up, cut up carrots, leeks, celery, and garlic. Take bacon out and replace with leeks, carrots, celery and garlic. Soften vegetables for about 20 minutes. Take squash out of oven and allow to cool. Puree squash and veggies. Slice potatoes into half moons and into the pot. Pour water, broth, milk, spices, salt, pepper, and puree into the pot. Bring to a boil for 30 minutes.Pour into bowl and enjoy with crumble bacon and sprinkle cheese on top!Serving Size: makes 6-7 bowls of soupNumber of Servings: 6Recipe submitted by SparkPeople user MELLYA8.

The nutritional information for Summer squash soup with potato and bacon is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 201.9

• Total Fat: 3.1 g
• Cholesterol: 5.6 mg
• Sodium: 2,636.4 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 6.8 g
• Protein: 8.3 g