Summer Squash Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon stick light butter
• 1 1/2 lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
• 1 cup chopped vidalia onions or 1 cup other sweet onion
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons freshly grated parmesan cheese

Recipe

• 1 melt butter in a large saucepan over medium heat; add squash and onion.
• 2 cover and cook 13 minutes or until squash and onion are very tender.
• 3 transfer squash mixture to a food processor bowl; puree until smooth.
• 4 return squash mixture to saucepan.
• 5 stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• 6 to serve, ladle 1 cup soup into each of 4 individual serving bowls.
• 7 top soup with parmesan cheese.