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Squash Soup Recipe

by Tanya

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Squash Soup

A healthy and delicious side that will complement almost anything.
Prep Time:
30 Min
Cook Time:
45 Min
Total Time:
1 Hr 15 Min
Difficulty Level:

Servings: 6
  Yield: 1 cup

How to Make Squash Soup


  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 1/2 cups onion, chopped
  • 3 cups in season squash, peeled and chopped in 1” pieces
  • 3 cups zucchini
  • 1 (14 ounce) cans diced tomatoes
  • 2 – 3 cups of chicken or vegetable stock, depending on preference
  • 6 cups washed baby spinach or kale, chopped


  1. Heat oil in large pot and cook onion until soft.
  2. Add in the garlic and stir for two minutes and then add all of the remaining ingredients except the greens.
  3. Allow the soup to boil until the squash is tender and then remove from heat. Allow to cool slightly.
  4. Using an immersion blender, or using a large blender, puree the soup in batches until you have a smooth or slightly chunky consistency and put back into the large pot.
  5. Add medium heat to the soup and add the greens in. Allow the greens to cook for 5 to 10 minutes until wilted.
  6. Serve with chopped parsley.

Nutrition Information

Amount Per Serving  Calories: 130 Total Fat: 6g Protein: 6g
Nutrition Facts
Squash Soup
Servings Per Recipe: 6
Amount Per Serving
  • Calories: 130
  • Total Fat: 6g
  • Total Carbs: 14g
  • Dietary Fiber: 2g
  • Protein: 6g

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