Summer Squash Soup

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

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.