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Summer Squash Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 186kcal

Ingredients

  • 2 cups Yellow squash diced
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Onion minced
  • 1/4 cup Red bell pepper diced
  • 4 cloves Garlic minced
  • 1 tsp Ground turmeric
  • 1/2 tsp Ground cumin
  • 4 tsp All-purpose flour
  • 4 cups Chicken broth
  • 1 tbsp Fresh mint chopped, or more if needed to taste
  • 1 tbsp Fresh sage chopped, or more if needed to taste
  • 4 Honey Wheat Dinner Roll
US Customary - Metric

Instructions

  • Cut the squash in half lengthwise. Using a spoon scrape out the seeds and discard. Then cut into small pieces.
  • Heat a pot over medium heat. Once hot, add the oil, onions, and pepper. Saute until they start to soften and brown. Stir in the garlic and squash, saute until the garlic starts to brown. Stir in the turmeric, cumin, and flour and cook for 1 minute.
  • Then stir in the broth, cover with a lid, and simmer until the squash softens, about 15 minutes. Season with salt and pepper to taste.
  • Stir in the mint and sage right before serving. Serve with bread.

Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1089mg | Potassium: 462mg | Fiber: 3g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 40mg | Calcium: 123mg | Iron: 3mg