Summer squash comes in a wide array of shapes and sizes, but we're sure you're going to love these yellow beauts.
Summer squashes are very low in cholesterol and sodium, and are considered to be very good sources of dietary fiber, vitamin c, riboflavin, vitamin b6, folate, magnesium, potassium and manganese. One cup of raw summer squash has 32% DV Vitamin C.
This tender and sweet summer squash can be roasted grilled or tossed into salads.
Summer Squash and White Bean Soup
2 tbsp light butter
2 large sweet onions (chopped)
2 cloves garlic (minced)
4 medium yellow summer squash (cubed)
4 cups fat free chicken broth
2 15 oz cans cannellini beans (rinsed and drained)
1/4 cup fresh parsley (minced)
1 tsp tarragon
3/4 tsp salt
In a large stockpot, saute the onions in the butter for 5 minutes, or until tender. Add the garlic and saute for another minute. Add the summer squash and chicken broth. Bring to a boil and then reduce heat and simmer for 10 minutes. Add the beans, herbs and salt. Cook for 5 minutes. Puree the soup with a blender, food processor or immersion blender.
Recipe and image from Laa Loush.