Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Savory Summer Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 11%
CARBS 21G52% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 5G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty summer squash soup thickened with white beans and seasoned with rosemary and thyme. Thick and satisfying, it's a great way to use garden squash.
mainamericansoupbeans🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 2 medium carrots, (diced)
- 1 celery stalk, (diced)
- 3 garlic cloves, (minced)
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 3/4 pounds yellow summer squash, (quartered and sliced (about 7 cups or 4 medium squash))
- 1 cup canned cannellini beans
- 1 (6 inch) sprig fresh rosemary
- 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
- Salt and pepper, (to taste)
- Vegan sour cream, cashew cream, or coconut milk ((optional))
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 11%
CARBS 21G52% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 5G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 623mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.