Weight Watchers Summer Squash Soup Recipes

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

Steps:

• wash and dice squash.
• chop onion.
• peel and dice garlic.
• add above ingredients in large pot with just enough water to cover the squash.
• add oregano, cumin, salt, pepper and bouillon.
• add green enchilada sauce.
• bring to a boil and simmer until squash is very tender, about 20 minutes.
• blend until creamy with an immersion blender, or in food processor.
• garnish with fat free sour cream and minced green onions.