Summer Squash Soup

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 86
Fat 3.1 g
Satfat 1.8 g
Protein 4.1 g
Carbohydrate 11.1 g
Fiber 3.0 g
Cholesterol 9 mg
Iron 0.8 mg
Sodium 614 mg
Calcium 101 mg

Ingredients

1 tablespoon light stick butter
1 1/2 pounds fresh yellow squash, sliced and cut in half (about 4 1/2 cups)
1 cup chopped Vidalia or other sweet onion
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
1/2 cup 2% reduced-fat milk
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Preparation

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 thoroughly heated.

To serve, ladle 1 cup soup into each of 4 individual serving bowls, and top evenly with Parmesan cheese.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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