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Summer Squash Soup

Prep time 15 mins
Cook time 18 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection