Chilled Summer Squash Soup With Fresh Herbs

40m
Prep Time
24h
Cook Time
1d 40m
Ready In

Recipe: #11704

January 03, 2014



"A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk."

Original is 4 servings
  • Garnish

Nutritional

  • Serving Size: 1 (1226 g)
  • Calories 304
  • Total Fat - 4.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 6.7 mg
  • Sodium - 816.9 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 9.6 g
  • Sugars - 35.1 g
  • Protein - 12 g
  • Calcium - 305 mg
  • Iron - 3.7 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.

Step 2

Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.

Step 3

Place in a container, cover and refrigerate overnight.

Step 4

When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.

Step 5

Serve chilled, garnished with chopped basil and parsley.

Tips


No special items needed.

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