Summer Squash Lemon Thyme Soup

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Ready In:
1hr 15mins
Ingredients:
13
Serves:
8
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ingredients

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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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RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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