Delicate and lemony, this squash soup sets the stage for memorable ladies luncheons. It’s the best of late summer in a bowl.
—HEIDI WILCOX LAPEER, MI
PREP: 35 MIN. • COOK: 15 MIN. • MAKES: 8 SERVINGS
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
1. 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.
2. 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.
Per 1 cup: 90 cal., 4g fat (1g sat. fat), 0 chol., 377mg sod., 12g carb. (6g sugars, 3g fiber), 4g pro.
Diabetic Exchanges: 1 starch, 1/2 fat.