Summer Squash Bisque with Carrot Top Pesto and Pistachios

Summer Squash Bisque with Carrot Top Pesto and Pistachios

recipe by

500
calories
18
ingredients
2
servings
3.76

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Ingredients

1 tbsp olive oil
1 onions small, diced
1 clove garlic
2 scallions roasted, Optional. I just happened to have a couple on hand to throw in
5 summer squash medium sized, any variety, sliced into 1/2 inch thick coins
4 cups water plus additional as needed
1 vegetable bouillon cube I use Rapunzel brand
1/2 lemon
1 tbsp shelled pistachios chopped
2 fresh basil tightly packed cups, and carrot greens, chopped, Note: Since you usually cannot buy carrot greens on their own, use however much you have available and supplement with basil as needed, or use only basil if you don’t have access to carrot tops
1 clove garlic pressed or minced
2 tbsps pistachios or whatever nuts or seeds you have on hand
1/4 cup olive oil
1 pinch salt
1/2 lemon

Nutrition Facts

500
calories
34
g fat
7
g sugar
Amount Per Serving (recipe is 2 servings)
Calories 500
Calories From Fat 310
% Daily Value*
Total Fat 34g
52%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 0mg
0%
Sodium 860mg
36%
Potassium 1110mg
32%
Total Carbohydrates 40g
13%
Dietary Fiber 18g
72%
Sugars 7g
Protein 21g
42%
Vitamin A
15%
Vitamin C
140%
Calcium
15%
Iron
20%

Weight Watchers Points

PointsPlus: 14
SmartPoints: 15