Quick Squash Soup -- Quad-Cities Online Recipe Book
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Quick Squash Soup

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Ingredients

1 package (12 ounces) frozen cooked squash
1 cup chicken broth
1 tablespoon fresh snipped chives
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup pear or apricot nectar
Plain lowfat yogurt
Ground nutmeg

Instructions

In a medium saucepan, combine frozen squash, chicken broth, chives, thyme and pepper. Bring to a boil. Reduce heat, cover and simmer 8-10 minutes or until smooth. Stir in nectar. Heat through. Serve in soup bowls. Dollop with a spoonful of yogurt and sprinkle with nutmeg. Makes 4 servings.

Mary Kastor
Rock Island




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