Chillin' Summer Squash Soup

4 medium Zucchini, washed and sliced in 1 inch pieces
1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
1 Pattypan Squash, quartered
1 large Onion, thinly sliced
1 teaspoon minced Garlic
3 cups Chicken Broth, defatted
Salt and Ground White Pepper to taste
2 Tablespoons Fresh Basil, finely chopped
2 Tablespoons Fresh Parsley, finely chopped
1 Tablespoon Lemon Juice
1 cup Plain Non-Fat Yogurt

Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan. Bring
to a boil. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are
tender. Remove from heat and allow to cool slightly. Puree the squash mixture in a
food processor or blender until smooth. Set aside a small amount of the basil and
parsley for garnishing. Add the basil, parsley and lemon juice and puree again. Stir in
the yogurt. Store soup in a covered container in the refrigerater for at least 6 hours or
overnight. Whisk the soup until smooth just before serving. Add salt and pepper to
taste. Garnish with the remaining chopped basil and parsley. Serve chilled.

Recipe compliments of: