Summer Squash Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Protein: 4.1g
  • Carbohydrate: 11.1g
  • Fiber: 3.0g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 614mg
  • Calcium: 101mg


  • 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


  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.
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