- 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 peel
- 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).
Reviews for Yellow Squash Soup
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"Having had breakfast at 7am, and being so busy that it was 4pm by the time I could even think about lunch, I wanted something different to do with the yellow squash I picked from my garden. As I was hungry, I took a few shortcuts. I cubed and blended the squash BEFORE cooking. The liquid I used was green tea, which I use whenever water is required in a recipe.After blending, I poured the squash into a pot, and since I also have an herb garden, added thyme, oregano, rosemary, basil and sage. Two tablespoons of butter (out of olive oil), along with onions, garlic and black paper instead of hot pepper sauce. Added lemon juice as stated in the recipe. Very, very good version of this recipe. Even better with toasted, artisan bread from my local farmer's market."
"Eating this now & it is DELICIOUS!! SOOOOO good!! I created an account just to give this review because its that amazing!! Definitely something I will continue to make as a family meal. Thank you!!"
"Awesome! I did not take out the seeds as my blendec blender just chops them right up. Delicious and tastes like soup you would get at a five star restaurant. Highly recommend."
"Great and easy recipe! I used frozen yellow squash with seeds and added a handful of carrots. I used my smart stick instead of food processor. Delicious!"
"Had a few squash and some thyme leftover from Thanksgiving, and this was a perfect way to use them. I didn't bother to puree, just mashed them with a fork and added a little gravy flour and a a bit of cream. Delicious!"