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Golden Squash Soup

Diet.Chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Fat free chicken broth 26 Tablespoon (1 1/2 Cups Plus 2 Tablespoons, Health Valley)
  Fat-free chicken broth 1 2⁄3 Cup (26.67 tbs) (1 1/2 Cups + 2 Tablespoons, Health Valley Brand)
  Sliced crookneck squash 3⁄4 Pound (Use Yellow Variety)
  Yellow crookneck squash 3⁄4 Pound, thinly sliced to make 2 cups
  Buttermilk 1⁄2 Cup (8 tbs) (Use Low Fat, If Available)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Crushed dried basil 3⁄4 Teaspoon
  Crushed dried oregano 1⁄4 Teaspoon
  White pepper 1 Pinch
  Honey 1 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Fresh basil leaves 4 (For Garnish)
For garnish
  Thin tomato slices 4 (For Garnish)
  Plain non fat yogurt 4 Tablespoon (For Garnish)
  Plain non-fat yogurt 2 Tablespoon
Directions

MAKING
1) In a soup pot, cook a mixture of onion, tomato and 2 tablespoons of chicken broth for 5 minutes until the vegetables become soft.
2) Bring the mixture to a boil after adding in remaining chicken broth and squash.
3) Simmer, covered for 15 minutes until squash is soft and then take off the mixture from heat.
4) In a blender, puree soup with buttermilk.
5) Pour the soup back to pot and then mix in basil, oregano, pepper, honey and lemon juice.
6) Reduce heat to low and cook, covered to just warm the mixture.

SERVING
7) Serve hot, garnished with a basil leaf, a thin slice of tomato and a spoon of nonfat yogurt.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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