Summer Squash Soup with Whole Wheat Orzo

Summer Squash Soup with Whole Wheat Orzo
Photo: Blaine Moats
Total Time:
30 mins


  • 2 tablespoon olive oil

  • 3 cup yellow summer squash cut into 1/4-inch-thick slices (cut slices in half if desired)

  • 2 teaspoon finely shredded lemon peel

  • 6 cup low-sodium vegetable broth or chicken broth

  • 3 tablespoon lemon juice

  • 1 teaspoon ground turmeric

  • 1 cup whole wheat orzo pasta (6 ounces)

  • Salt

  • Ground black pepper

  • ¼ cup thinly sliced fresh basil


  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.


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

Nutrition Facts (per serving)

248 Calories
8g Fat
38g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 248
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 358mg 16%
Total Carbohydrate 38g 14%
Total Sugars 5g
Protein 6g
Vitamin C 20.7mg 104%
Calcium 80.8mg 6%
Iron 2.7mg 15%
Potassium 401mg 9%
Folate, total 28.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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