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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. In a soup pot melt margerine.
2. Add squash, onion, celery, garlic.
3. Saute until onion is golden.
4. Allow to cool slightly.
5. Add broth,rosemary& black pepper.
6. Cook until all veggies are tender.
7. Cool.
8. Place soup in blender& puree till smooth.
9. Pour soup back in pot& heat till warmed (or serve cold or at room temp).
10. Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
11. Add hot sauce if desired.
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