Summer Squash Soup

1. 1

   Melt butter in a large saucepan over medium heat; add squash and onion.

2. 2

   Cover and cook 13 minutes or until squash and onion are very tender.

3. 3

   Transfer squash mixture to a food processor bowl; puree until smooth.

4. 4

   Return squash mixture to saucepan.

5. 5

   Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.

6. 6

   To serve, ladle 1 cup soup into each of 4 individual serving bowls.

7. 7

   Top soup with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.