Yellow Squash Soup
Ingredients
Instructions
- Cook squash and onions in chicken broth for 15 minutes or until vegetables are soft.
- Add pepper and yogurt.
- Puree soup in blender.
- Serve hot or cold.
- Additional yogurt and pepper may be added.
- Makes about 1 1/2 quarts.
Nutrition & Diet Analysis (per serving)
90
kcal
4% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).