a little of each

Adapted from “Weight Watcher’s” recipe. Serves four.

This is cheap, quick, and healthy. Oh, and it’s really tasty!  I didn’t puree the soup however, as I like my soups with a little more substance to them, and I recommend this recipe that way.

Ingredients

1 Tbl butter

1 ½ lbs fresh yellow squash, sliced and quartered

1 cup Vidalia onion, chopped or a few shallots, diced

1 (14.5 oz) can chicken broth

½ cup milk

1 ½ tsp chopped fresh thyme

½ tsp salt

¼ tsp pepper

2 Tbl freshly grated Parmesan cheese

Directions

Melt the butter in a large pot over medium heat; add squash and onion. Cover and cook 13 minutes or until vegetables are very tender. Transfer squash mixture to a food processor; puree until smooth. Return squash mixture to saucepan. Stir in broth and next four ingredients; cook, uncovered, over low heat until thoroughly heated. Serve one cup of soup with fresh Parmesan sprinkled on top.