SUNSHINE SOUP
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
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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