Perky squash soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; coarsely chopped |
| 1 | Clove garlic; crushed | |
| 2 | tablespoons | Buttter; melted |
| 4 | mediums | Yellow squash; sliced 1/4\" thick |
| 1 | cup | Chicken broth |
| 1 | can | (8 oz) tomato sauce |
| 1½ | cup | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Parsley |
| ¼ | teaspoon | Dried whole thyme |
| ⅛ | teaspoon | Dried whole oregano |
| Grated parmesan | ||
Directions
Saute onion and garlic in butter in dutch oven til tender. Add remaining ingredients except cheese. Cover and simmer 20min. or til squash is tender.
Top w/ cheese. Yield: about 6C. from "Southern Living Annual Recipes" Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Dec 07, 1997
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