Yellow Squash Soup Recipe

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

•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 peel

Preparation

•In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. • 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 peel. Yield: 8 servings (2 quarts).