Ogwissimanabo Yellow Squash Soup Recipes

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YELLOW SQUASH SOUP



Yellow Squash Soup image

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

OGWISSIMANABO (YELLOW SQUASH SOUP)



Ogwissimanabo (Yellow Squash Soup) image

Make and share this Ogwissimanabo (Yellow Squash Soup) recipe from Food.com.

Provided by drhousespcatcher

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 medium yellow squash, diced
4 shallots, chopped (with tops)
4 cups water
2 tablespoons maple syrup (real, not imitation)
5 cucumbers, 1/2 inch thick slices
1 tablespoon salt
1/4 teaspoon black pepper

Steps:

  • Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender.
  • Add the cucumbers.
  • Pour everything into a large mixing bowl and "mash" until it forms a thick, creamy paste.
  • Pour the paste back into the soup pot, season with salt and pepper, and simmer for another 5-10 minutes.
  • Time in the Time to make is a guess.

Nutrition Facts : Calories 70.1, Fat 0.4, SaturatedFat 0.1, Sodium 1176.4, Carbohydrate 17, Fiber 1.6, Sugar 8.7, Protein 2.4

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