Vegetarian

Summer Garden Squash Soup is for Soup.

Summer Garden Squash Soup takes several minutes to prepare.

Summer Garden Squash Soup takes several minutes to cook.

Summer Garden Squash Soup makes 8 servings.

The ingredients for Summer Garden Squash Soup are:

1 tbsp olive oil (butter)

1 red onion (6 oz thinly sliced)

2 carrots (12 lb total peeled and thinly sliced)

1 clove garlic (pressed or minced)

14 cup dry white wine

4 cups vegetable broth (chicken)


12 cup dry vermouth

6 cups pattypan squash (chopped zucchini crookneck, kinds)

salt

pepper

Here is how you make Summer Garden Squash Soup:

Heat oil. Add onions, garlic and carrots. Cook until onions are translucent. Add white wine. Cook 2 minutes. Remove to a large bowl. To pot, add broth, vermouth, and squash. Boil until squash is soft. In batches, blend until smooth. Add squash puree to onion mixture in the large bowl. Serve hot or cold. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user TODMHARRIS.

The nutritional information for Summer Garden Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 101.4

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 499.7 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 3.6 g
• Protein: 4.2 g

The dietary needs meet for Summer Garden Squash Soup is Vegan