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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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