Summer Squash Lemon Thyme Soup

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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