SUNSHINE SOUP

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Sunshine Soup image

Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.

Provided by Katha

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 cups grated yellow squash
3 medium onions, chopped
1 cup celery, chopped
1 clove garlic, minced
1 tablespoon margarine
1/2 teaspoon dried rosemary
1 quart vegetable broth or 1 quart chicken broth
1/4 teaspoon black pepper
1 cup plain fat-free yogurt or 1 cup sour cream
1 dash hot sauce, if desired

Steps:

  • In a soup pot melt margerine.
  • Add squash, onion, celery, garlic.
  • Saute until onion is golden.
  • Allow to cool slightly.
  • Add broth,rosemary& black pepper.
  • Cook until all veggies are tender.
  • Cool.
  • Place soup in blender& puree till smooth.
  • Pour soup back in pot& heat till warmed (or serve cold or at room temp).
  • Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
  • Add hot sauce if desired.

Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4

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