Zucchini Squash Soup
A creamy zucchini squash soup with savory vegetables and a gentle hint of milk, perfect for a comforting meal suited for all seasons and veggie lovers.
Ingredients
Instructions
- Cut onions, peppers, potatoes, and zucchini into small pieces.
- Boil the vegetables with chicken bouillon cubes in water until soft.
- Drain the vegetables and save the liquid.
- Place the cooked vegetables in a blender with enough of the reserved liquid to blend smoothly.
- Return the blended vegetables to the remaining liquid in the pot.
- Stir well, then add milk to taste.
- Add 1/2 teaspoon salt and stir again.
- Heat the soup gently until warmed through.
- Serve hot.
Nutrition & Diet Analysis (per serving)
202
kcal
10% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % 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).