Squash/Yellow Zucchini Cream Soup

Savor the essence of fresh produce with this delightful yellow squash soup. Not only is it a treat for the taste buds, but it’s also incredibly simple and quick to prepare. Within about 30 minutes, you can have this nutritious, protein-rich soup ready to serve! Thanks to Greek yogurt and bone broth, this soup ensures that even those on a liquid diet can enjoy a satisfying meal without compromising on protein.

Consider for:

• Pre-op liquid diet stage (usually 3 days before surgery)
• Post-op diet, stage 2, full liquid stage (3 to 17 days post-op)

Servings: 4 small plates

For pre-op diet, entire recipe – 15 % of your daily caloric intake
(Based on 1,200 Cal per day)

For post-op diet, entire recipe – 30- 36 % of your daily caloric intake
(Based on 500 – 600 Cals per day)

• 8 oz yellow squash
• 2 cups bone broth
• 80g Greek yogurt, nonfat
• Pinch of salt
• 1 teaspoon of low-sodium vegetable stock

1. Dice the yellow squash into bite-size pieces. Put a medium-sized pot over medium heat. Add the diced yellow squash. Sauté for a few minutes until it starts to soften.
2. Sprinkle in the low-sodium vegetable stock, allowing it to coat the vegetables with a savory essence. Then pour in the bone broth, which will serve as the hearty base of your soup. Let the mixture come to a gentle simmer and allow it to cook for about 10-15 minutes, allowing the flavors to meld.
3. Remove the pot from heat and let it cool slightly. Once it’s safe to handle, use an immersion blender to carefully blend the mixture until it reaches a smooth consistency. Strain it to remove any texture.
4. Return the pot to low heat. Gently stir in the nonfat Greek yogurt, allowing it to seamlessly incorporate into the soup. This step will not only add creaminess but also infuse the soup with a hint of tangy richness. 
5. Sprinkle in a pinch of salt
6. Enjoy every spoonful!

Macros per full recipe:

Calories: 181 Cals
Fat: 0.83 g
Carbs: 15.2 g
Fiber: 2.6 g
Protein: 30 g