Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Squash Recipes Yellow Squash Soup 4.0 (2) 1 Review This healthy yellow squash soup has smoky undertones from the combination of spices like cumin and smoked paprika, while potato adds body and creaminess. This rich but light soup is perfect for a take-along lunch at work or to enjoy alongside a green salad for a healthy dinner. By Pam Lolley Pam Lolley Instagram Pam Lolley is a recipe tester and developer with Dotdash Meredith Food Studios. She received her Bachelor of Science degree from Mississippi University for Women in elementary education with a minor in psychology. After graduation she taught for a couple of years, but decided to follow her true passion of baking. She began a personal baking business, which led to a catering company. Pam started developing and testing recipes for the Southern Living Magazine Test Kitchen in 2003. She has developed several of the white Christmas cakes which grace the magazine's cover every December, as well as several other dessert recipes that have been cover-worthy. She has been in the test kitchens now for over 18 years. In her spare time, she loves spending time with her family, traveling, reading and, believe it or not, loves to cook and bake at home! EatingWell's Editorial Guidelines Published on June 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 45 mins Total Time: 45 mins Servings: 6 Nutrition Profile: Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped yellow onion ½ cup chopped celery 2 cloves garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon ground turmeric ½ teaspoon ground coriander ¼ teaspoon smoked paprika, plus more for garnish 6 cups chopped yellow squash (about 4 medium) 4 cups low-sodium vegetable broth 2 cups chopped peeled Yukon Gold potatoes (about 2 medium) ½ teaspoon salt, divided ¼ cup half-and-half plus 2 tablespoons, divided ¼ cup whole-milk plain Greek yogurt Chopped fresh chives for garnish Directions Heat oil in a large Dutch oven over medium-high heat. Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes. Stir in garlic, cumin, turmeric, coriander and paprika; cook, stirring constantly, for 1 minute. Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat. Cover, reduce heat to low and simmer, stirring occasionally, until the vegetables are very soft, 25 to 30 minutes. Remove from heat. Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. Pour into a large heatproof bowl. Repeat the procedure with the remaining soup.) Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt. Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl. Ladle the soup evenly into 6 bowls. Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired. To make ahead Prepare soup through Step 2. Cover and refrigerate for up to 2 days. Rate it Print Nutrition Facts (per serving) 150 Calories 7g Fat 18g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 150 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 4g 14% Total Sugars 6g Protein 4g 8% Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 7mg 2% Vitamin A 1187IU 24% Sodium 304mg 13% Potassium 399mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved