Summer Squash Soup - cooking recipe

Ingredients

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

Preparation

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