Recipe for Golden Squash Soup 
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Yield:
4 servings
Ingredients:
Amount Ingredient
prep: 15 mins
cooking time: 20 mins
3/4 cup chopped onion
1/2 cup chopped tomato
1 x -1/2 cups + 2 tablespoons fat-free chicken broth
2 cup thinly sliced yellow crook neck/summer
squash (looks like zucchini but, you guessed it,
its yellow) (about 3/4 lb) (leave the skin on for color and nutritional value)
3/4 tsp crushed dried basil (I always use lots
of crumbled fresh basil that I keep in the freezer)
1/4 tsp garlic powder
1/4 tsp crushed dried oregano
1/4 tsp white pepper, optional (I always used black pepper)
1/2 cup buttermilk, low fat if available
1 tbl honey
1/2 tsp lemon juice (I like a tang to my food, so I use about a 1/4 cup)
garnish:
4 x fresh basil leaves
4 x thin tomato slices
Instructions:
Instructions: Combine onion and tomato in a soup pot and saute in the 2 tablespoons of chicken broth for 5 minutes to soften the vegetables. Add remaining chicken broth, squash and spices. Bring to boil. Cover and simmer 15 minutes or until squash is tender. Remove from heat. Puree soup in blender with buttermilk. Return soup to pot and stir in honey and lemon juice. Cover and set over low heat until just warmed through. Garnish each serving with a basil leaf, a thin slice of tomato and a dollop of nonfat yogurt. 4 servings. 77 Calories. Less than one gram of fat. 1.2mg of cholesterol. 156mg sodium. 2.5g of fiber. Ummm mmm! Simply delicious and nutritious as this soup is a good source of vitamins A and C, and calcium!

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