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8Ingredients
┅Seconds
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. unsalted butter
- 1 onion (medium, chopped)
- 3 garlic cloves (minced)
- 2 lb. 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, optional)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium100mg4% |
| Potassium920mg26% |
| Protein9g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber3g12% |
| Sugars8g |
| 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.
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Reviews(1)
Eu P. 8 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!