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“Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot melt margerine.
  2. Add squash, onion, celery, garlic.
  3. Saute until onion is golden.
  4. Allow to cool slightly.
  5. Add broth,rosemary& black pepper.
  6. Cook until all veggies are tender.
  7. Cool.
  8. Place soup in blender& puree till smooth.
  9. Pour soup back in pot& heat till warmed (or serve cold or at room temp).
  10. Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
  11. Add hot sauce if desired.

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