Spicy Yellow Squash Soup
Cuisine: Southwest
Author: Anita Edge
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
A light refreshing and healthy soup, great as a side with almost anything.
Ingredients
  • 3 cups chopped, sweet onions (about 2 large)
  • 1 cup chopped leek, white portion only (about 1 medium)
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 6 medium yellow summer squash, seeded and cubed (about 5 lbs)
  • 2 14.5 oz cans low-sodium chicken broth
  • 4 fresh thyme sprigs (or ¼ tsp dried thyme)
  • ¼ tsp salt
  • 2 tbsp lemon juice
  • 3 tbsp parmesan cheese
  • ¼ cup diced green chiles (mild or medium)
  • 2 tsp grated lemon peel
  • chopped cilantro, cayenne pepper, lemon peel or parmesan cheese for garnish
Instructions
  1. In a large saucepan, saute leek and onions in oil until tender. Add garlic and cook 1 minute longer. Add squash and green chiles and cook about 5 more minutes.
  2. Stir in the chicken broth, thyme and salt, then bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes.
  3. Discard thyme sprigs and cool slightly. Puree in batches in a blender.
  4. Return all to the pan and stir in lemon juice, parmesan cheese, and lemon peel, adjusting to taste.
  5. Serve with parmesan cheese, cayenne pepper, cilantro, or grated lemon peel for garnish (if desired)
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/vegetable-soups/spicy-yellow-squash-soup/