Summer Squash Soup Recipe

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Ingredients:

Serving

1 tbsp light stick butter
1 1/2 lb fresh yellow squash, sliced and cut in half (about 4 1/2 cups)
1 cup chopped vidalia or other sweet onion
1 (14 1/2-oz) can fat-free , reduced-sodium chicken broth
1/2 cup 2% reduced-fat milk
1 1/2 tsp chopped fresh thyme
1/2 tsp salt
1/8 tsp pepper
2 tbsp freshly grated parmesan cheese

Directions:

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 thoroughly heated.
To serve, ladle 1 cup soup into each of 4 individual serving bowls, and top evenly with Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.99 Kcal (540 kJ)
Calories from fat	61.38 Kcal
		% Daily Value*
Total Fat	6.82g	10%
Cholesterol	8.36mg	3%
Sodium	564.27mg	24%
Potassium	427.34mg	9%
Total Carbs	13.87g	5%
Sugars	10.28g	41%
Dietary Fiber	0.06g	0%
Protein	4.71g	9%
Vitamin C	9.7mg	16%
Iron	0.3mg	1%
Calcium	95.4mg	10%

Amount Per 100 g
Calories	47.07 Kcal (197 kJ)
Calories from fat	22.4 Kcal
		% Daily Value*
Total Fat	2.49g	10%
Cholesterol	3.05mg	3%
Sodium	205.9mg	24%
Potassium	155.94mg	9%
Total Carbs	5.06g	5%
Sugars	3.75g	41%
Dietary Fiber	0.02g	0%
Protein	1.72g	9%
Vitamin C	3.5mg	16%
Iron	0.1mg	1%
Calcium	34.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.