Yellow Squash Soup
|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)|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
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.