Summer Squash Soup

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Squash Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy