• 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 Onions, Diced
  • 4-6 Garlic Cloves, Minced
  • 1 Pound Yellow Squash, Chopped
  • 1 Pound Zucchini Squash, Chopped
  • 2 Quarts Chicken Or Vegetable Broth
  • Italian Herbs To Taste
  • Salt And Pepper To Taste
  • Lemon And Lime Wedges


  1. Combine the butter and olive oil in a large soup pot over medium-high heat.  Add the onion and garlic and sauté for 2 minutes.  Add the yellow squash and zucchini and sauté until soft.  Stir in the broth, herbs, salt and pepper and bring to a boil.  Lower the heat and simmer 5-8 minutes.  Puree if desired and serve with the lemon and lime wedges.
  2. Makes Twelve Less Than 1 Weight Watchers Points Plus Servings