Yellow Squash Bisque

Ingredients

• 3 tablespoons reduced calorie margarine
• 1 large onion, chopped
• 4 medium size yellow summer squash, cubed
• 1 1/3 cups water
• 2 envelopes chicken broth mix (I use Wieght Watchers)
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried thyme
• Pinch of black pepper
• 2/3 cup instant nonfat dry milk powder
• 1/3 cup cool water
• 4 tablespoons sour cream or plain non-fat yogurt
• Chopped chives

Directions

In large saucepan, melt the margarine over medium heat, add onion and cook, stirring constantly until tender, but not browned. Add the squash and continue cooking, stirring constantly for 2 minutes. Add the water, broth mix, herbs and pepper. Cover pan, reduce heat and simmer for about 15 to 20 minutes, or until squash is tender. Remove from heat and cool to lukewarm. Puree the soup, in 2 batches, in a blender or food processor. (I use an immersion blender and puree it right in the pan.) Return to saucepan. Heat through. In a large cup, mix the milk powder with the water until dissolved, then stir into the soup. Cook and stir until heated through. Ladle into bowls and top each serving with 1 tablespoon sour cream or yogurt and a sprinkle of chives. 4 low calorie servings.

Submitted 6/13/05.
Source: Family Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Yellow Squash Bisque