Appetizers / Soups / Salads

Cold Zucchini and Summer Squash Soup is for Dinner.

Cold Zucchini and Summer Squash Soup takes 30 minutes to prepare.

Cold Zucchini and Summer Squash Soup takes 15 minutes to cook.

Cold Zucchini and Summer Squash Soup makes 12 servings.

The ingredients for Cold Zucchini and Summer Squash Soup are:

2-3 tbsp olive oil
1 tbsp butter
1 medium onion, sliced or chopped
1.5 tbsp minced garlic
6-9 medium zucchini or summer squash, or a mix
4 cups broth
sour cream (garnish)

Here is how you make Cold Zucchini and Summer Squash Soup:

In a large pot over medium heat, cook the onions and garlic in the olive oil and butter until they're brown and caramalized. Add chopped zucchini/summer squash and toss with the onions. Add broth and bring to a boil. Once boiling, cover and lower heat to a simmer. Cook 10 minutes or ntil zucchini are tender. Remove from heat and let cool to lukewarm. Use and blender or an immersion blender and blend until creamy. Serve lukewarm or cold. Garnish with sour cream. Serving Size: Serves approximately 12Number of Servings: 12Recipe submitted by SparkPeople user CFREEWALT.

The nutritional information for Cold Zucchini and Summer Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 45.3

• Total Fat: 3.5 g
• Cholesterol: 4.2 mg
• Sodium: 328.6 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.9 g
• Protein: 1.0 g

The dietary needs meet for Cold Zucchini and Summer Squash Soup is Vegetarian