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RECIPE
9 INGREDIENTS5 STEPS29MIN

Spicy Summer Squash and Tomato Soup

4.0
3 Ratings

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DeMaCuisine

I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
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Summer isn’t usually the time of year that people are busting out the soup recipes. But, it is the time of year for squash and tomatoes, so let’s make an exception.
29MIN
Total Time

DeMaCuisine

I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
2 cups
Summer Squash , roughly chopped
to taste
1/2
Chili Pepper , deseeded, chopped
3 cloves
Garlic , chopped
2 cups
or Tomato Puree
3 cups
Water
or Stock
1 Tbsp
1/2 cup

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Nutrition Per Serving

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CALORIES
205
FAT
8.1 g
PROTEIN
6.6 g
CARBS
32.7 g

Cooking Instructions

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Step 1
Roughly chop the Summer Squash (2 cup). Heat a soup pot over medium-low. Add Olive Oil (1 tablespoon). Add squash and Salt (to taste). Cook for 5 minutes, stirring occasionally.
Step 2
Add Chili Pepper (1/2) and cook for 2 minutes. Add Garlic (3 clove) and cook for 1 minute more. Add Canned Crushed Tomatoes (2 cup), Water (3 cup), and Maple Syrup (1 tablespoon). Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
Step 3
Remove from heat and add Fresh Basil (1/2 cup).
Step 4
Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
Step 5
Serve and enjoy.

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Nutrition Per Serving
Calories
205
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
1.2 g
6%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
32.7 g
12%
Fiber
6.4 g
23%
Sugars
19.8 g
--
Protein
6.6 g
13%
Sodium
460.0 mg
20%
Vitamin D
--
--
Calcium
184.6 mg
14%
Iron
4.1 mg
23%
Potassium
1150.3 mg
24%
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