Summer Squash Soup

Name: Summer Squash Soup
Ingredients: 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

9 ingredients

7 steps

Ingredients

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

Directions

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.