Golden Summer Squash Soup

By ldelmas

Ingredients

• 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)

Preparation

Step 1

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