Name: Yellow Squash Soup
Prep time: 35 min
Cook time: 35 min
Yield: 8
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Yellow Squash Soup

1. 2 large sweet onions, chopped -

2. 1 medium leek (white portion only), chopped -

3. 2 tablespoons olive oil -

4. 6 garlic cloves, minced -

5. 6 medium yellow summer squash, seeded and cubed (about 6 cups) -

6. 4 cups reduced-sodium chicken broth -

7. 4 fresh thyme sprigs -

8. 1/4 teaspoon salt -

9. 2 tablespoons lemon juice -

10. 1/8 teaspoon hot pepper sauce -

11. 1 tablespoon shredded Parmesan cheese -

12. 2 teaspoons grated lemon zest -

How to cook deliciously - Yellow Squash Soup

1. Stage

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.

2. Stage

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.