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Summer-Squash Soup with Parsley-Mint Pistou
SMITTEN KITCHEN13Ingredients
65Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 Tbsp. unsalted butter (cut into pieces)
- 1 medium onion (halved lengthwise and thinly sliced crosswise)
- 1/2 tsp. salt
- 2 lb. yellow summer squash (halved and thinly sliced)
- 2 carrots (thinly sliced)
- 1 potato (yellow-fleshed, 1/2 pound, peeled, halved, and thinly sliced)
- 4 cups chicken stock (or reduced-sodium chicken broth)
- 3/4 cup fresh mint leaves (loosely packed)
- 1/2 cup parsley sprigs (loosely packed fresh flat-leaf)
- 1 large scallion (chopped, 1/2 cup)
- 1/4 cup extra virgin olive oil
- 2 Tbsp. water
- 1/4 tsp. salt
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium410mg17% |
| Potassium550mg16% |
| Protein6g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C60% |
| Calcium6% |
| 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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