Try this Zucchini and Yellow Squash Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 6 | ||
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Calories: 257 | ||
Calories from Fat: 149 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 48.3mg | 15 % | |
Sodium 386.5mg | 13 % | |
Potassium 565.6mg | 15 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 17.8g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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