Summer Squash Soup
Yield: 8 servings
Prep time: 35
Cook time: 25
Total time:
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 (about 6 cups)
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 zest
Instructions
In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes.
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.
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.
From Taste of Home
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