Summer Squash Soup - Delicious 365 Crockpot Recipe

6 first-course servings
3 cups reduced-sodium fat-free chicken broth
4 medium zucchini, chopped
1 cup peeled cubed Idaho potato
1⁄3 cup each: chopped shallots, green onions
2 cloves garlic, minced
1 1⁄2 teaspoons dried tarragon leaves
1 cup chopped kale or spinach
1⁄4–1⁄2 cup 2% reduced-fat milk
1 tablespoon cornstarch
Salt and white pepper, to taste
Cayenne pepper, as garnish
Garlic Croutons

Per Serving:
Calories: 100 % calories from fat: 7 Protein (g): 3.8 Carbohydrate (g): 20.6 Fat (g): 0.8 Saturated fat (g): 0.1 Cholesterol (mg): 0 Sodium (mg): 65

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except kale, milk, cornstarch, salt, white and cayenne pepper, and Garlic Croutons, in crockpot; cover and cook on high 4 to 5 hours, adding kale during the last 15 minutes. Process soup, milk, and cornstarch in food processor or blender until smooth; season to taste with salt and white pepper. Serve warm or chilled; sprinkle each bowl of soup with cayenne pepper and top with Garlic Croutons.

Variation
Squash and Fennel Bisque - Make soup as above, adding 1 sliced fennel bulb and 1⁄2 cup sliced celery, and substituting spinach for kale. Omit tarragon. Thin with additional broth if necessary.