Mexican

My Summer Squash Soup (Mexican Sopa de Calabacita) is for Soup.

My Summer Squash Soup (Mexican Sopa de Calabacita) takes several minutes to prepare.

My Summer Squash Soup (Mexican Sopa de Calabacita) takes several minutes to cook.

My Summer Squash Soup (Mexican Sopa de Calabacita) makes 6 servings.

The ingredients for My Summer Squash Soup (Mexican Sopa de Calabacita) are:

4 cups fat free chicken broth
1 pound summer squash, chopped (3 cups)
1 large onion, chopped (1 cup)
2 T butter
2 T all purpose flour
2 slightly beaten egg yolks
1 cup evaporated milk

Here is how you make My Summer Squash Soup (Mexican Sopa de Calabacita):

Combine chicken broth, squash and onion in a saucepan. Simmer, covered, about 15 minutes or till veggies are very tender. Place half of mixture in blender container; cover and blend till smooth. Repeat with remaining mixture. Melt butter in saucepan, stir in flour. add blended squash mixture; cook and stir till thickened and bubbly. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to pan; stir in evaporated milk. Heat through, but do not boil. Serving Size: Makes 6 1.5-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user PUGLOVER1999.

The nutritional information for My Summer Squash Soup (Mexican Sopa de Calabacita) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 134.4

• Total Fat: 7.9 g
• Cholesterol: 59.8 mg
• Sodium: 715.1 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.2 g
• Protein: 5.3 g

My Summer Squash Soup (Mexican Sopa de Calabacita) is Mexican cuisine.

The dietary needs meet for My Summer Squash Soup (Mexican Sopa de Calabacita) is Sugar Free