Summer squash, onions, garlic, fresh herbs, broth and cheese! Healthy and yummy for a hot summer lunch!
Course lunch, Main Course, Side Dish, Snack, Soup
Cuisine American
Keyword low cal, low carb, soup, squash
Prep Time 15minutes
Cook Time 30minutes
Servings 10
Calories 125kcal
Ingredients
4 mediumsummer yellow squashsliced
3clovesgarlicsmashed and chopped
1med yellow onionchopped
1tspolive oil+ spray oil
4cupschicken broth
1tspcreole seasoning
1/2tspgarlic salt
1/2tsppepper
1cupfrozen corn
10oz2% Velveeta cheese
3 sprigsfresh thymestems discarded
fresh dill
Instructions
Slice and chop the squash, garlic, onion. Spray oil into large stock pot and then add olive oil. Add chopped veggies and saute until translucent. Add fresh thyme, seasonings and stir until well combined.
Pour broth into pot and bring to a boil. Add corn and boil until veggies are tender and can easily be cut with a spoon. Let cool slightly and add cubed Velveeta cheese. Stir until melted and combined.
Serve with snipped fresh dill, croutons, shredded Parmesan cheese, or what ever you like! Great with Fresh Herbed Muffin Pizza