Squash Soup

Squash Soup

ELFARRAN

"So delectably cheesy, 'they' won't know there's squash in it. I could roll in it! Try it over baked potatoes!"
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Ingredients

40 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
  2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.

Reviews

Read all reviews 42
  1. 52 Ratings

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Most helpful positive review

I personally loved this recipe. My children ate it also but were suspicious that they were eating something healthy. If I make it regularly they won't have problems with it. I used about 9 smal...

Most helpful critical review

Made it as the recipe is written and it is so bland it will never get eaten. Read the reviews for suggestions how to improve flavor.

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I personally loved this recipe. My children ate it also but were suspicious that they were eating something healthy. If I make it regularly they won't have problems with it. I used about 9 smal...

We used one cup of cheddar cheese and a splash of cream, instead of the processed cheese. Mmm mmm mmm.

The first two time I made this, I used shredded sharp cheddar and my family and I LOVED it. Then I made it once using the processed cheese that the recipe calls for. My husband still liked it,...

I just made this with my fresh squash from my garden and OH MY.. it was SOO good.. I did't have bellpepper, so I left that out.. and used a little less velveeta cheese, but it is so savory and g...

First let me say, "WOW"! I certainly had an overabundance of summer squash this year and after putting all my tried and true recipes to the test I was still left with a lot of summer squash, so...

This recipe turned out Great! I never imagined that a yellow squash soup could be so tasty! I used summer squash we received from a neighbor and left in the seeds without any problems (they all...

YUMMY! I just cut the squash up. I left the skin on and the seeds in but it still tastes yummy! I followed the rest of the recipe and would not change a thing.

This is a wonderful recipe and a perfect way to use abundant squash from the garden. I used cheddar cheese and added 1 lb browned hamburger and fresh chives. It was excellent!

This was de-lish! I had three quarts of yellow butterneck squash that didn't seal so I used that and tripled the recipe to can. I sauteed the onion, green and red pepper for color and garlic in ...

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