Summer Squash Soup

• 1 tablespoon stick light butter
• 1 1/2 lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
• 1 cup chopped vidalia onions or 1 cup other sweet onion
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons freshly grated parmesan cheese

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

light butter, yellow squash, vidalia onions, chicken broth, milk, thyme, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/summer-squash-soup-66595 (may not work)