SUMMER SQUASH-LEMON THYME SOUP

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.