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2 votes | 10028 views

This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.

Prep time:
Cook time:
Servings: 8 servings


Cost per serving $0.34 view details
  • 1/3 cup butter
  • 1 large onion, sliced
  • 1 large pepper squash, seeded, cut-up (leave the skin on, this will give the soup, green little speckles)
  • 2 1/4 cups chicken stock
  • 1 1/2 cups milk
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery salt
  • 1 1/2 cup 15% or 18% cooking or liquid cream
  • 1 1/2 tbsp freshly chopped parsley


  1. Melt the butter and cook the onion at low temperature on the stovetop for 3 minutes until translucent (do not brown). Cut-up and cook 1 pepper squash with the skin on in water about 15 minutes or until soft and fully cooked. Purée the pepper squash in the food processor with the chicken stock, milk, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, cover and let simmer for 5 to 7 minutes. Add the cream, parsley and let it warm up on low heat. DO NOT BOIL. Serve immediately with fresh bread.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 8 servings
Calories 108  
Calories from Fat 82 76%
Total Fat 9.25g 12%
Saturated Fat 5.74g 23%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 617mg 26%
Potassium 157mg 4%
Total Carbs 4.1g 1%
Dietary Fiber 0.6g 2%
Sugars 3.19g 2%
Protein 2.45g 4%


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