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Mexican squash soup
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5 from 1 vote

4- ingredient zucchini soup

The perfect silky soup for this season! This will keep you warm and satisfied, best of all it'll be ready in less than an hour!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: dinner, Side Dish
Cuisine: American, French
Diet: Low Calorie
Servings: 4 cups
Calories: 45Calories


  • 3 thick Mexican zucchini or regular Italian zucchini rinsed and sliced into ¼ inch
  • 1 bunch green onions rinsed and roughly sliced
  • 1 tablespoon olive oil
  • 4 cups chicken broth could use vegetable broth to make it vegetarian
  • 1 cup water
  • salt and pepper to taste


  • greek yogurt, heavy cream, or sour cream to top it with


  • In a large sauce pan, sauté the green onions in the olive oil for 3-4 minutes on medium heat
  • Add in the Mexican squash, the chicken broth, the water, and the salt and pepper to taste. Bring it to a soft simmer. Cook until the zucchini is very soft, this will take about 20-30 minutes.
  • When the soup is ready, get your hand blender and pulsate until the soup is silky smooth! Taste the soup, add in any extra salt or pepper and enjoy with a dollop of sour cream, drizzle of heavy cream, or a little greek yogurt for the more health conscious of us!


If you decide to use a blender instead of a hand blender, make sure that your soup is slightly cooler. If you try blending it while it's still hot, the lid would pop off and you will end up with a soupy mess. Worst of all, you might even burn yourself! 


Calories: 45Calories | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 864mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg