Guest guest Posted September 14, 2012 Report Share Posted September 14, 2012 Golden Summer Squash Soup 1 lb. yellow squash, thinly sliced 1 cup chicken broth 3 spring onions, minced 1/4 cup light sour cream 1/4 cup nonfat plain yogurt 1-1/2 Tbs. lemon juice Dill weed (I used about a teaspoon, but the dill and the chives are both free foods. You may use to taste. Chives (I used about 1 tablespoon) Simmer the squash and chives in broth until softened. Transfer to a blender or food processor and blend until smooth. Let cool, then whisk in the sour cream, yogurt, lemon juice and a dash of dill weed. Chill thoroughly. When ready to serve, garnish with chives. Serves 4 Serving size 3/4 cup, Calories 56 Fat 2g Carbs 7g Fiber 2.2g Weight Watcher Points 1 Quote Link to comment Share on other sites More sharing options...
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