Lemon Thyme Summer Squash Soup Recipes

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

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.

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , 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 zest.

Steps:

• Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
• Cover, reduce heat and simmer 10 to 15 minutes.
• Add hot sauce and pepper.
• Spoon squash mixture into the container of an electric blender.
• Add yogurt. Process until smooth.
• Serve hot or cold.
• May be frozen.

Steps:

• Heat olive oil in large skillet on medium heat.
• Add garlic and sauté for 2 minutes until just turning golden.
• Add squash, lemon and thyme ,reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally.
• Remove cover, increase heat to medium high and cook for 10 minutes, allowing accumulated fluid form the squash to reduce.
• Season with salt and pepper.
• Serve.

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.