Healthy Summer Squash Soup

Squash Soup

Whether you follow a diet, use medical diet pills to control your appetite or train like a professional athlete to achieve your weight loss goals, it’s essential to eat healthy foods that are low in calories and carbs but loaded with nutrients—and summer squash fits that bill perfectly. 

Also known as “yellow squash,” this delicious veggie is very low in calories and carbs, containing only four grams of healthy carbs per eight ounce serving. It contains very little fat and no measurable cholesterol, both of which are important to limit when you’re trying to lose weight, but also for decreasing your risk of heart disease. It’s also a good source of vitamin C, containing around 19 mg per eight ounce serving. Vitamin C is essential for building our immune system and building collagen in our skin, joints, bones and blood vessels.

Another reason why summer squash is so great for those on a weight loss plan and using medical diet pills is that it’s packed with the antioxidants beta-carotene and lutein. Beta-carotene helps protect against damage from free radicals while lutein boosts eye health by preventing the development of cataracts and the age-related macular degeneration that can lead to blindness. It’s also a good course of iron and folate, which your body needs to maintain a normal rate of red blood cell production and prevent anemia. 

1 lb yellow summer squash
3 garlic cloves, minced
1 medium onion, chopped
1 medium leek (white portion only), chopped
1 tbsp extra virgin olive oil
1/4 tsp ground cumin
2.5 cups water or low-sodium chicken broth
¼- ½ tsp Himalayan sea salt
Freshly ground pepper to taste
1 fresh Jalapeno chili pepper, minced (optional)

Saute the onions and leek in oil until tender. While they are cooking, slice the summer squash crosswise into 1/2-inch thick slices.  Add the minced garlic and cook for a minute or two longer. Add the squash and saute for 5 to 7 minutes. Stir in the water (or broth), cumin, the optional Jalapeno chili pepper and Himalayan sea salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until squash is tender. Season soup to your liking with Himalayan sea salt and pepper.

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