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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
1 tablespoon light stick butter |
1 1/2 pounds 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-ounce) can fat-free, reduced-sodium chicken broth |
1/2 cup 2% reduced-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. Cover and cook 13 minutes or until squash and onion are very tender.
2. 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.
3. To serve, ladle 1 cup soup into each of 4 individual serving bowls, and top evenly with Parmesan cheese.
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