Freezer Meal Summer Squash Soup
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.
Ingredients
- 1 cup cubed zucchini
- 1 cup cubes yellow squash
- 2 cups vegetable or chicken broth
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 8 oz. container plus 8 ounces sour cream ( added at the end of cooking time.)
Instructions
Make the Freezer Meal
- Fill a gallon size freezer bag with the squash soup ingredients.
- Place the filled and sealed bag on a cookie sheet. Place in the freezer until frozen. Remove cookie sheet and stack in the freezer.
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.
Recipe Expert Tips
- Cooking times depend on the cooking method used. Stove top will be 1-2 hours. Slow cooker will be 3-4 hours.
Nutrition
Serving: 1bowlCalories: 900kcalCarbohydrates: 18gProtein: 11gFat: 90gSaturated Fat: 52gCholesterol: 235mgSodium: 1377mgPotassium: 930mgFiber: 1gSugar: 15gVitamin A: 2942IUVitamin C: 25mgCalcium: 524mgIron: 1mg
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