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chilled summer squash soup with fresh herbs



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  • Carbohydrates: 105.0
  • Fats: 3.0
  • Dietary Fiber: 40.0
  • Minerals: 26.0
  • Proteins: 17.0
  • Vitamins: 4.0
  • Water: 4.0


  1. In a large saucepan place all the squash
  2. Add the onion
  3. Garlic
  4. Broth and salt and pepper
  5. Bring to a boil
  6. Cover
  7. Reduce heat and simmer for 20 to 25 minutes
  8. Or until the vegetables are very tender
  9. Allow to cool slightly
  10. Puree in a food processor or blender with the basil
  11. Parsley and lemon juice until smooth
  12. Stir in the buttermilk
  13. Place in a container
  14. Cover and refrigerate overnight
  15. When ready to serve
  16. Whisk until smooth and adjust the seasoning with salt and pepper
  17. Serve chilled
  18. Garnished with chopped basil and parsley

Step 9

Total Time in Minute 1480

Ingredients Count 12

cooking chilled summer squash soup with fresh herbs

See More Relate Photo



Crookneck yellow squash

Pattypan squash



Chicken broth


White pepper

Fresh basil

Fresh italian parsley

Lemon juice

Low-fat buttermilk

chilled summer squash soup with fresh herbs Related Video

































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