Freezer Meal Summer Squash Soup
Arlene Mobley - Flour On My Face
Pack the freezer with this Freezer Meal Summer Squash Soup recipe. I've included directions to cook the squash recipe on the stove top or slow cooker. Great way to used up in season summer squash from the garden or grocery store.
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Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Main Dish
Cuisine American
Servings 4 servings
Calories 900 kcal
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To Cook Thaw the frozen soup overnight in the refrigerator.
Pour the ingredients into a large pot.
Bring to a boil over medium high heat.
Reduce heat to medium low and simmer until squash is tender.
Before serving mix the sour cream into the soup.
Makes 4 servings and can be doubled easily.
Serve with bread or crackers immediately.
Cooking times depend on the cooking method used. Stove top will be 1-2 hours. Slow cooker will be 3-4 hours.
Serving: 1 bowl Calories: 900 kcal Carbohydrates: 18 g Protein: 11 g Fat: 90 g Saturated Fat: 52 g Cholesterol: 235 mg Sodium: 1377 mg Potassium: 930 mg Fiber: 1 g Sugar: 15 g Vitamin A: 2942 IU Vitamin C: 25 mg Calcium: 524 mg Iron: 1 mg
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