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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicate and lemony, this squash soup would set the stage for a memorable ladies luncheon. It's the best of late summer in a bowl. âHeidi Wilcox, Lapeer, Michigan 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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