Summer Squash and Pasta Soup – poco-cocoa

Ingredients

• 2 teaspoons butter
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 1/2 cups small yellow squash, halved lengthwise and thinly sliced
• 1/4 cup dry white wine
• 2 cups vegetable broth
• 1 cup water
• 2/3 cup uncooked ditalini (very short tube-shaped macaroni)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper