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Yellow Squash Soup

Heart.Foods's picture
Ingredients
  Chopped onion 2 Cup (32 tbs)
  Acceptable margarine 2 Tablespoon
  Yellow squash 2 Medium, diced
  Uncooked rice 2 Tablespoon
  Homemade chicken broth/Commercial low-sodium variety 4 Cup (64 tbs)
  Thyme 1 Teaspoon
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)
Directions

In a saucepan over medium-high heat, saute onions in margarine until translucent.
Add squash and cook 5 additional minutes.
Remove 1 cup of mixture and set aside.
Add rice, broth and thyme to pan.
Cook 20 minutes over medium heat, or until rice is soft.
Pour into a blender or the work bowl of a food processor fitted with a metal blade.
Process until pureed.
Return pureed mixture to pan.
Add reserved 1 cup of squash mixture, yogurt and carrots.
Heat almost to boiling and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute

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