Serves: 2
Total Calories: 2,071
In a medium stockpot, cook squash and onion in broth for 15 minutes over medium-high heat. Add pepper and yogurt purée in blender until smooth. Return to saucepan and heat until warm.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Yellow Squash Soup recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
