Eu P.: "This recipe is awesome!, My kids used to be aller…" Read More
8Ingredients
Seconds
170Calories

Ingredients

US|METRIC
  • 1 tablespoon unsalted butter
  • 1 onion (medium, chopped)
  • 3 garlic cloves (minced)
  • 2 pounds yellow summer squash (cut into rounds and peeled if the skin is thick)
  • 1 russet potato (large, peeled and cut into cubes)
  • 3 1/2 cups chicken broth
  • 1/2 cup low fat buttermilk
  • fresh herbs (finely chopped, for garnish, chives, rosemary, or basil work well)
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    NutritionView More

    170Calories
    Sodium4% DV100mg
    Fat8% DV5g
    Protein18% DV9g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories170Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium100mg4%
    Potassium920mg26%
    Protein9g18%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A10%
    Vitamin C80%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Eu P. 4 years ago
    This recipe is awesome!, My kids used to be allergic to dairy, so I hardly have any dairy product around at home, so I did the recipe without the buttermilk and guess what... It tasted delicious! It was so creamy that it did not really need it. Also, I only had two lonely yellow squashes as opposed to the 2 pounds of squash it calls for, even though I kept all the full amounts for the remaining ingredients (I did not have time to figure out the proportions), it turned out great, hubby had second and thirds!, now I have to see if it passes the kiddos test lol! I think the reason of it being so tasty is that it starts by sauteing the veggies as opposed to just boiling them down, the only boiling it required was a short 5 min time to finish cooking the potato. It really preserves the flavor of the other veggies. In two words: Love it!

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