Cream of Squash Soup

I am still on a mission to not let my vegetables go to waste this summer and this morning after my bike ride I went out into the garden and picked three more yellow squash! I found this recipe online and only changed the heavy cream to low fat buttermilk to cut down the calories.

FYI: did you know that 1 cup of heavy cream has over 800 calories and 1 cup of low fat buttermilk has only 120? Big difference!

I am not really wild about this soup. It tastes tangy but that is most likely due to the buttermilk. I am guessing this recipe tastes much better with cream!

It is however, fresh tasting and a good way to use a lot of squash fast so I may make it again but next time I may add some herbs from the garden to give it more flavor and probably even use the cream. If anyone has any squash soup recipes they love, please share!

ps: This soup tasted better later in the day. The flavors really came out a lot more and I ended up eating three bowls so it must be good.


Cream of Squash Soup
Serves 8

1 1/2 pounds yellow summer squash
1 medium onion, sliced
juice of 1/4 lemon
1/4 cup flour
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
dash of ground nutmeg
1 cup heavy cream (or low fat buttermilk in my case)

1) Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, splash a bit of chicken broth and gently saute onion and lemon juice. Sprinkle with flour and cook slowly, stirring, until flour is absorbed.

2) Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.

Note: A serving of this soup is very low in calorie even though the amount of soup is quite large. This is probably a good soup to eat as a side rather than a meal or you'll be hungry later!

Calories: 86
Carbs: 10
Fat: 2.5
Protein: 6.3