SUMMER SQUASH LEMON THYME SOUP

Summer Squash Lemon Thyme Soup image

Provided by Gingerbear

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Previous Next

2 tablespoons extra virgin olive oil
2 large sweet onions, chopped
1 leek, chopped
6 cloves garlic, chopped
6 summer squash, trimmed and coarsely chopped (about three pounds)
4 sprigs lemon thyme, plus fresh sprigs for garnish (or 4 sprigs of thyme and 2 strips of lemon peel)
5 cups sodium-free chicken broth
1/2 teaspoon salt
2 -4 tablespoons fresh lemon juice
hot pepper sauce
parmesan cheese (to garnish)
pine nuts (to garnish)
lemon, zest of (to garnish)

Steps:

In a 4-quart Dutch oven, heat the olive oil over medium heat.
Add the onions, leek and garlic and cook, stirring, for 10 minutes or until onions are soft.
Add the squash and lemon thyme and cook, stirring for 5 minutes.
Increase to medium high heat; add the chicken broth and salt.
Cook, partially covered, at a low boil for 20 minutes or until the squash is soft.
Discard the thyme.
Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through.
Add the lemon juice and hot pepper sauce to taste.
Garnish the soup with shaved Parmesan, pine nuts, thyme sprigs and lemon zest.
Serve hot.