|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful soup, made with yellow summer squash, could be made with zucchini as well. Use a yellow crookneck or straightneck squash in this recipe, or just about any other summer squash variety.
Wash, and trim the summer squash. Slice, reserving 8 very thin slices for garnish, if desired.
In a large saucepan, melt the butter. Slowly saute onion and lemon until the onion is translucent. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken or vegetable broth gradually, followed by the sliced squash, salt, and pepper. Simmer for 1 hour.
Puree soup in blender or food processor. Add nutmeg.
Put the pureed soup back in the saucepan. Whisk in the cream and cook over low heat until hot. Do not allow the soup to boil.
Garnish the soup with the reserved squash slices or shaved Parmesan cheese, if desired. Or, garnish with chopped parsley, bacon, or chives.