Summer Squash Soup

Tuesday, June 21, 2016

When you know.  You will have an excess of summer squash.

Summer Squash Soup

June 21, 2016

Yield: 8 servings

Prep time: 35

Cook time: 25

Total time:


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


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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