Chilled Summer Squash Soup With Fresh Herbs
Recipe: #11704
January 03, 2014
Categories: Squash, Gluten-Free, High Fiber, Low Fat, No Eggs, Herbs, Buttermilk, more
"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
Ingredients
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- Garnish
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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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