Yellow Squash Soup with Lemon

1. 1

   In a large soup pot or Dutch oven, heat the oil over medium heat.

2. 2

   Stir in the leeks, onions, garlic, and a pinch of salt and cook, stirring occasionally, until the onions are translucent, about 6 minutes.

3. 3

   Add the squash and thyme and cook, stirring occasionally, until the squash begins to soften, 5 to 10 minutes.

4. 4

   Add the chicken broth and increase the heat to high.

5. 5

   Bring to a boil and boil gently for 5 minutes.

6. 6

   Reduce the heat and simmer, covered, until the vegetables are very tender, about 20 minutes.

7. 7

   Remove and discard the thyme sprigs.

8. 8

   Transfer the soup in 3 or more batches to the work bowl of a food processor and puree until smooth.

9. 9

   Pour the soup back into the soup pot and reheat over medium heat until hot.

10. 10

    Stir in the lemon juice and salt to taste.

11. 11

    Ladle into 6 to 8 soup bowls and serve.

12. 12

    Tie the thyme sprigs together with kitchen string so you can just pluck the bundle out after the soup is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.