I like to use crookneck squash for this soup because it gives it a bright yellow color. Fresh ginger adds a hint of spice.
- 2 tsp. vegetable oil
- 1⁄2 cup chopped onion
- 2 1⁄2 lbs. yellow summer squash (about 6), thinly sliced
- 4 medium cloves garlic, peeled
- 1 tsp. minced fresh ginger
- 3 cups low-sodium vegetable broth
- 3⁄4 tsp. salt
- 1⁄4 cup finely chopped red onion
- 2 Tbs. chopped fresh flat-leaf parsley
- In large saucepan, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add squash, garlic and ginger. Cover and cook, stirring occasionally, until squash is tender, 10 to 20 minutes. Add broth and bring soup to a simmer.
- Remove from heat and let soup cool slightly. In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh. Stir in salt.
- Serve warm or chilled, thinning soup with extra broth if necessary. Ladle soup into bowls and garnish each serving with red onion and parsley.
- Serving Size: 6 Servings
- Calories: 101
- Carbohydrate Content: 11 g
- Fat Content: 2 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Sodium Content: 365 mg