Summer Squash Soup

Summer Squash Soup

 

Prep Time: 35
Cook Time: 25
Servings:  8 servings

Source: Tinkskitchen.com From:  Taste of Home

 

Ingredients

 

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

 

Directions

 

1. In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes.
2. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes.
3. 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 zest.

 

 

 

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Notes:

Jun 21, 2016

 

Having a garden is a wonderful thing.  Note to self:  Do not plant more than one squash plant - they are way more prolific than you think.  I believe I had planted 4 summer squash and 4 zucchini. 

 

All Photographs Copyright Tink's Kitchen and JSGrey