4 cups water
6 chicken bouillon cubes
3 lbs yellow squash
1 small onion
2 large carrots, sliced
1 Tbs parsley
salt & pepper to taste

1 (8oz) low fat cream cheese

Simmer squash in water with bouillon, carrots & onion till tender. Remove from heat. Drain & reserve broth. Process squash in food processor/blender with cream cheese & parsley until smooth. Add broth to consistency desired. Great served hot or cold.