Summer yellow squash is in abundance right now. If you’re figuring out what to do with all that summer squash from your garden or heading to a farmers market, here’s a wonderful summer soup recipe. It’s healthy, filling and low in calories too.

Summer Squash Soup  Print This Post

TOTAL TIME: Prep: 35 min. Cook: 15 min.YIELD:8 servings

Ingredients

• 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

Directions

• 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).

Nutritional Facts

1 cup: 90 calories, 4g fat (1g saturated fat), trace cholesterol, 377mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 4g protein