Summer Squash Soup

Recipe by Audrey M
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon stick light butter
  • 1 12
    lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
  • 1
    cup chopped vidalia onions or 1 cup other sweet onion
  • 1
    (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 12
  • 1 12
    teaspoons chopped fresh thyme
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 2
    tablespoons freshly grated parmesan cheese
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DIRECTIONS

  • Melt butter in a large saucepan over medium heat; add squash and onion.
  • Cover and cook 13 minutes or until squash and onion are very tender.
  • Transfer squash mixture to a food processor bowl; puree until smooth.
  • Return squash mixture to saucepan.
  • Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
  • To serve, ladle 1 cup soup into each of 4 individual serving bowls.
  • Top soup with Parmesan cheese.
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