Photo: Cala
Creamy Summer Squash Soup
10 ingredients
15 min + 20 min
6 servings
openrecipes
"I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread."
Estimated Nutrition (whole recipe, rough)
244
Calories
10g
Protein
15g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small yellow summer squash, trimmed and coarsely chopped
- 1 large zucchini, trimmed and coarsely chopped
- 2 cups vegetable stock
- 1 cup half-and-half cream
- 2 tablespoons chopped fresh tarragon
- 1 cup shredded Cheddar cheese
- ground white pepper to taste
- coarse sea salt to taste
- 2 tablespoons lemon juice, or more to taste
- 1 teaspoon chopped fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes