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2 medium, yellow summer squash, sliced
2 medium onions, sliced
2 cans chicken broth
freshly ground pepper
1/4 cup yogurt


1) Cook squash and onions in chicken broth for 15 minutes or until vegetables are soft.

Add pepper and yogurt.

Puree soup in blender, serve. Can be served hot or cold. Additional yogurt and pepper may be added to taste.

Yield – 1.5 quarts

Calories/serving: 1 cup = 30