Yellow Squash Soup

Name: Yellow Squash Soup
Ingredients: 2 large sweet onions, chopped; 1 medium leek (white portion only), chopped; 2 tablespoons olive oil; 6 garlic cloves, minced; 6 medium yellow summer squash, seeded and cubed; 4 cups reduced-sodium chicken broth; 4 fresh thyme sprigs; 1/4 teaspoon salt; 2 tablespoons lemon juice; 1/8 teaspoon hot pepper sauce; 1 tablespoon shredded Parmesan cheese; 2 teaspoons grated lemon peel

12 ingredients

2 steps

Ingredients

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon peel

Directions

1

In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
2

Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon peel. Yield: 8 servings (2 quarts).

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