Creamy Summer Squash Soup
Green Onion Crispbread
Ingredients
- 2 lb yellow squash, sliced
- ½ onion, coarsely chopped
- 2 cups low-sodium chicken broth
- 5 cloves garlic, coarsely chopped
- 2 Tbsp butter, divided
- 1 (0.5-oz) pkg fresh rosemary, coarsely chopped
- ½ tsp dried thyme
- ¾ tsp pepper
- ½ tsp salt
- ½ cup heavy cream
- ¾ cup freshly shaved Parmesan cheese, divided
Instructions
- Bring squash, onion, broth, garlic, 1 Tbsp butter, rosemary, thyme, pepper, and salt to a boil in a Dutch oven over medium-high; cover, and cook 15 minutes or until squash is tender, stirring occasionally.
- Process squash mixture in a food processor until finely chopped. With processor running, add cream, 1 Tbsp butter, and ½ cup cheese; process until smooth (see Note). Serve sprinkled with ¼ cup cheese and more rosemary, if desired.
Side Dish Ingredients
- ⅓ cup whipped chive-flavored cream cheese
- 4 slices multigrain crispbread
- 2 green onions, chopped
Side Dish Instructions
- Spread cream cheese over each crispbread slice; sprinkle with onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
295
|
71
|
366
|
| Fat (g) | 23 | 3 | 26 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 13 | 10 | 23 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 693 | 130 | 823 |
Lunch Meal Plan
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