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Recipe Summary

prep:
15 mins
cook:
18 mins
total:
33 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

86 calories; fat 3.1g; saturated fat 1.8g; protein 4.1g; carbohydrates 11.1g; fiber 3g; cholesterol 9mg; iron 0.8mg; sodium 614mg; calcium 101mg.
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