Yellow Squash Soup Recipe
Ingredients
| Onion | 2 Cup (16 tbs), chopped | |
| 2 tablespoons acceptable margarine | ||
| Yellow squash | 2 Medium, diced | |
| Rice | 2 Tablespoon, uncooked | |
| 4 cups homemade Chicken Broth or commercial low-sodium variety | ||
| Thyme | 1 Teaspoon | |
| 1/2 cup plain nonfat yogurt | ||
| Carrots | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
