Author Notes
Originally a use for the surplus of zucchini growing in our garden, I've adapted this to use yellow summer squash. Either way is great--but I find the yellow squash makes for a slightly sweeter soup.
Use now to finish up those summer squash that may be growing in excess! —Rebecca Fallihee | GUTSy Performance Nutrition
Ingredients
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3 cups
yellow summer squash, diced
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1/2 cup
chicken stock or water
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1
small onion
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1/2 teaspoon
salt
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1/2 teaspoon
dried oregano
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2 tablespoons
butter
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2 tablespoons
flour
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1/2 cup
chicken stock or water
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1/2-1 cups
plain yogurt
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Dash
black pepper to taste
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Handful
shredded cheddar cheese, optional
Directions
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Simmer squash and onion in broth until tender. Then process in a blender until smooth.
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Melt butter in large pan. Stir in 2 T. flour. Add remaining 1/2 cup chicken broth, yogurt, and black pepper to taste. When well blended, add squash mixture. Heat carefully.
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Serve hot with shredded cheese on top, if desired.
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