2 cans beef broth
2 med. onions, sliced
2 med. zucchini, sliced
Salt & pepper to taste
1/4 c. plain yogurt
Fresh alfalfa sprouts or shredded carrots

Bring broth to boil. Add squash and onions and simmer until tender, about 15 minutes. Season with salt and pepper. Process until smooth, add yogurt. Serve hot or cold. Garnish with sprouts and/or carrots. Makes 4 servings.