Weight Watchers Summer Squash Soup - cooking recipe

Ingredients

6 yellow squash or 6 zucchini
1/4 white onion
2 garlic cloves
2 tablespoons chicken bouillon
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups green enchilada sauce

Preparation

wash and dice squash.
chop onion.
peel and dice garlic.
add above ingredients in large pot with just enough water to cover the squash.
add oregano, cumin, salt, pepper and bouillon.
add green enchilada sauce.
bring to a boil and simmer until squash is very tender, about 20 minutes.
blend until creamy with an immersion blender, or in food processor.
garnish with fat free sour cream and minced green onions.