Instructions: In a medium saucepan over medium-high heat, saute onions in margarine until translucent, 2 to 3 minutes. Add squash and cook for 5 minutes. Remove 1 cup of the mixture and set aside.

Add half the broth. Add rice, and thyme to pan. Cook over medium heat for 20 minutes, or until rice is tender. In a food processor or blender, carefully process (in batches if necessary) until pureed.

Return pureed mixture to pan. Add remaining broth and carrots. Cook over medium-high heat for 5 minutes, stirring occasionally. Reduce heat to low and add reserved squash mixture. Cook for 1 to 2 minutes, stirring occasionally.

Stir in yogurt and cook for 1 to 2 minutes, or until warmed through.

Yield: 5 cups

NOTES : With summer squash available all year round, you can enjoy this comforting thyme-flavored soup anytime.

This comes from the American heart assn cookbook. they suggest creaming the soup with a little yogurt. But buttermilk would also work. Instead of stirring it in, why not add a dollop of raita or fruit flavored yogurt on top?

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