Yellow Squash Soup with Lemon

Name: Yellow Squash Soup with Lemon
Yield: makes 6 to 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 medium leeks (white and light green parts), finely chopped; 2 medium yellow onions, finely chopped; 6 garlic cloves, minced; Kosher salt to taste; 6 medium yellow squash, coarsely chopped; 4 sprigs of fresh thyme; 6 cups Chicken Broth (page 51), Vegetable Broth (page 49), or store-bought low-sodium chicken broth; Juice of 1 small lemon (about 2 tablespoons), or to taste

December 9, 2011

When I was a kid we grew all our own vegetables, especially calabasa, or squash. LOTS of squash. To be honest, I got a little sick of it (don’t worry—my mom already knows). Then I grew up and figured out a few surefire ways to show off the delicious earthiness and sweetness of summer squash. This soup is one of them; the lemon gives it great tang and the soup is unexpectedly creamy, even though there’s not a bit of cream or milk in it. Be sure to puree this soup in batches—don’t pour the soup over the level of the top of the food processor blade. This soup is brothy before it’s pureed, and it’ll seep out of the work bowl and all over the counter if you’re not careful.

Recipe notes

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