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Zucchini and Yellow Squash Soup with Rosemary and Parmesan
KALYN'S KITCHEN9Ingredients
75Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 Tbsp. butter (or use more olive oil, but I decided to splurge with a little butter here)
- 1 yellow onion (chopped)
- 1 Tbsp. garlic (minced fresh)
- 1 tsp. Vegeta Seasoning (optional, but very good here)
- 4 tsp. fresh rosemary (chopped, or can use 2 tsp. finely chopped dried rosemary, but fresh rosemary will be much better)
- 3 lb. yellow summer squash (diced green and, about 8 cups diced squash, can also use all green or all yellow squash)
- 8 cups chicken stock (I use my own homemade chicken stock)
- grated Parmesan cheese (fresh, for serving)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium510mg21% |
| Potassium790mg23% |
| Protein13g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars12g |
| Vitamin A8% |
| Vitamin C70% |
| Calcium10% |
| Iron2% |
* 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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