Take squash, wash well, cut the stems ends off, and then cut into quarters. Place in a 2 quart pot, add broth, and boil until soft (about 10 min).
Pour most of the broth and all squash into a blender while hot (do not add all the broth). Add cheese stick and pepper. Puree until nice and smooth.
Pour right into soup bowl. Garnish with a basil leaf and enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.