Yellow Squash Soup
Yellow Squash Soup transforms the humble vegetable into a velvety bowl of comfort that captures the essence of the season. Perfect for both warm evenings and cooler days, this Yellow Squash Soup balances the subtle sweetness of the squash with aromatic herbs and a zesty finish. Easy to prepare and endlessly customizable, it's a versatile dish that can be served hot or chilled, making it an ideal choice for any occasion.
Ingredients
- 2 large sweet onions chopped
- 1 medium leek white portion only, chopped
- 2 tbsp 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 tsp salt
- 2 tbsp lemon juice
- 1/8 tsp hot pepper sauce
- 1 tbsp shredded Parmesan cheese
- 2 tsp grated lemon zest
Instructions
- Start by sautéing onions and leek in oil for 5 minutes in a large saucepan. Add squash and cook for another 5 minutes, then garlic for 1 minute more. Pour in broth, add thyme and salt, and bring to a boil. Reduce heat, cover, and simmer until squash is tender about 15-20 minutes.
- Remove thyme sprigs and let the soup cool slightly. Blend until smooth, working in batches if necessary. Return the soup to the pan, stir in lemon juice and hot pepper sauce, and reheat. Serve garnished with cheese and lemon zest.
Nutrition
Serving: 1cupCalories: 90kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 377mgFiber: 3gSugar: 6g
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