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.
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
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.