SUMMER SQUASH SOUP

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Summer Squash Soup image

This is such a refreshing soup. It is a nice touch to start your meal with or just to have for lunch. It is only 1 WW point which makes it even more enjoyable.

Provided by Audrey M

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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 horoughly heated.
  • To serve, ladle 1 cup soup into each of 4 individual serving bowls.
  • Top soup with Parmesan cheese.

*** Explore more Summer Squash Soup Recipes »

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