Best Summer Squash Lemon Thyme Soup Recipes

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SUMMER SQUASH LEMON THYME SOUP



Summer Squash Lemon Thyme Soup image

Make and share this Summer Squash Lemon Thyme Soup recipe from Food.com.

Provided by Gingerbear

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
2 large sweet onions, chopped
1 leek, chopped
6 cloves garlic, chopped
6 summer squash, trimmed and coarsely chopped (about three pounds)
4 sprigs lemon thyme, plus fresh sprigs for garnish (or 4 sprigs of thyme and 2 strips of lemon peel)
5 cups sodium-free chicken broth
1/2 teaspoon salt
2 -4 tablespoons fresh lemon juice
hot pepper sauce
parmesan cheese (to garnish)
pine nuts (to garnish)
lemon, zest of (to garnish)

Steps:

  • 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.

Nutrition Facts : Calories 80.2, Fat 3.7, SaturatedFat 0.6, Sodium 152.1, Carbohydrate 11.3, Fiber 2.4, Sugar 5.4, Protein 2.5

SUMMER SQUASH-LEMON THYME SOUP



Summer Squash-Lemon Thyme Soup image

Categories     Squash     Soup/Stew

Number Of Ingredients 10

2 tablespoon olive oil
2 onion sweet chopped large
1 leek chopped
6 cloves garlic cloves chopped
6 summer squash yellow (3lb)
4 sprigs lemon thyme (or thyme and lemon peel)
5 cup chicken broth
1/2 teaspoon salt
2 tablespoon lemon juice fresh
1/4 cup parmesan cheese

Steps:

  • In a 4 qt. 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 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 lemon juice and hot pepper sauce to taste.
  • Garnish the soup with Parmesan, pine nuts and lemon zest. Serve hot.

LEMON THYME SUMMER SQUASH SOUP



Lemon Thyme Summer Squash Soup image

How to make Lemon Thyme Summer Squash Soup

Provided by @MakeItYours

Number Of Ingredients 11

Servings 4 -6 bowls
2 T . butter or olive oil
1 small sweet onion , chopped
3 garlic cloves , minced
4 summer squash , sliced into 1/8-inch half moons (each squash should be ~7-8 ounces)
1/2 t . dried thyme
4 c . water
zest of one lemon
2-3 T . fresh lemon juice
1 t . sea salt
black pepper , to taste

Steps:

  • Heat the butter or oil.
  • Add in the onion and garlic.
  • Cook 4-5 minutes until onion is translucent.
  • Add in the squash, thyme, salt and pepper.
  • Cook 5-7 minutes until squash is soft.
  • Add in the water and bring the mix to a boil.
  • Lower the heat to a simmer and cook 15-20 minutes.
  • Blend the soup (carefully, as it is hot!).
  • Stir in the lemon zest and lemon juice, adding more juice if desired.
  • Taste for season and serve.
  • Recipe Notes
  • Calories: 80 Fat: 5.2 g Carbs: 8.4 g Sugar: 6.3 g Protein: 1.9 g WW SmartPoints: 3 Nutrition facts based on using olive oil.

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