INGREADIENT

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large sweet onions, chopped (about 4 cups)
• 2 garlic cloves, minced
• 4 medium yellow summer squash, cubed (about 6 cups)
• 1 carton (32 ounces) chicken broth
• 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
• 1/4 cup minced fresh parsley
• 1 to 2 tablespoons minced fresh tarragon
• 3/4 teaspoon salt
• 3/4 cup plain Greek yogurt

Direction

1. In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
2. Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt.