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Summer Squash Bisque
Summer Squash Bisque

Category: Soup | Serves: 6

(309 ratings)

Nutrition Information:
Calories: 100
Protein: 5 g
Carbs: 21 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 150 mg
Fiber: 3 g

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Fat-free half and half turns this squash filled bisque into a healthy delight!
1 cup chopped shallots
1/2 cup chopped green onion
2 garlic cloves, minced
4 medium zucchini, chopped
2 small yellow summer squash, chopped
1 cup peeled and cubed potatoes
4 cups low sodium vegetable broth
2 cups chopped kale
1 tsp dried tarragon
1/2 cup fat free half and half
6 thin slices zucchini (for garnish)
6 thin slices yellow summer squash (for garnish)
1 Spray large saucepan with cooking spray; heat over medium heat until hot. Saute shallots, green onions, and garlic until tender.
2 Add chopped zucchini, yellow squash, and potato. Saute for 5 to 8 minutes.
3 Add stock, kale, and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender about 10 to 15 minutes.
4 Process soup in food processor or blender until smooth and return to saucepan. Stir in half and half. Serve warm or chilled with a slice of zucchini and summer squash.

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