Best Summer Squash Lemon Thyme Soup Recipes

SUMMER SQUASH LEMON THYME SOUP

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.

SUMMER SQUASH-LEMON THYME SOUP

Steps:

• In a 4 qt. 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 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 lemon juice and hot pepper sauce to taste.
• Garnish the soup with Parmesan, pine nuts and lemon zest. Serve hot.

LEMON THYME SUMMER SQUASH SOUP

Steps:

• Heat the butter or oil.
• Add in the onion and garlic.
• Cook 4-5 minutes until onion is translucent.
• Add in the squash, thyme, salt and pepper.
• Cook 5-7 minutes until squash is soft.
• Add in the water and bring the mix to a boil.
• Lower the heat to a simmer and cook 15-20 minutes.
• Blend the soup (carefully, as it is hot!).
• Stir in the lemon zest and lemon juice, adding more juice if desired.
• Taste for season and serve.
• Recipe Notes
• Calories: 80 Fat: 5.2 g Carbs: 8.4 g Sugar: 6.3 g Protein: 1.9 g WW SmartPoints: 3 Nutrition facts based on using olive oil.