Summer Squash Soup with Whole Wheat Orzo

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  • Makes: 4 servings
  • Serving Size: 1 3/4 cups
  • Start to Finish: 30 mins

Summer Squash Soup with Whole Wheat Orzo

Directions

  1. In a 3- to 4-quart saucepan heat oil over medium heat. Add squash and lemon peel; cook about 5 minutes or just until squash has started to soften, stirring occasionally.
  2. Add broth, lemon juice, and turmeric to squash mixture. Bring to boiling; reduce heat. Add orzo. Simmer, uncovered, for 8 to 10 minutes or just until squash and orzo are tender, stirring occasionally. Season to taste with salt and pepper. Sprinkle each serving with 1 tablespoon of the fresh basil.

From the Test Kitchen

Soup will thicken upon standing as the pasta soaks up the broth in the soup.

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Nutrition Facts (Summer Squash Soup with Whole Wheat Orzo)

  • Per serving:
  • 248 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 358 mg sodium ,
  • 38 g carb. ,
  • 9 g fiber ,
  • 5 g sugar ,
  • 6 g pro.
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