Ingredients
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1 tablespoon stick light butter
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1 1/2 lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
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1/2 cup 2% low-fat milk
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1 1/2 teaspoons chopped fresh thyme
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons freshly grated parmesan cheese
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1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
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1 cup chopped vidalia onions or 1 cup other sweet onion
Instructions
- 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 horoughly heated.
- To serve, ladle 1 cup soup into each of 4 individual serving bowls.
- Top soup with Parmesan cheese.