Weight Watchers Summer Squash Soup

1. 1

   wash and dice squash.

2. 2

   chop onion.

3. 3

   peel and dice garlic.

4. 4

   add above ingredients in large pot with just enough water to cover the squash.

5. 5

   add oregano, cumin, salt, pepper and bouillon.

6. 6

   add green enchilada sauce.

7. 7

   bring to a boil and simmer until squash is very tender, about 20 minutes.

8. 8

   blend until creamy with an immersion blender, or in food processor.

9. 9

   garnish with fat free sour cream and minced green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.