Creamy Yellow Squash Soup

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 3 medium summer squash

  (3-4 medium yellow squash cut into half moons)
• 1 medium leek

  (cut in half, cleaned, and chopped)
• 2 teaspoon garlic

  (about 2 cloves, minced)
• 4 sprigs fresh thyme

  (or ½ teaspoon dried)
• ¼ teaspoon each, salt & pepper

  (to taste)
• 4 cups vegetable stock

  (or chicken broth)
• ½ cup heavy cream

  (or use almond milk or coconut cream to be vegan/vegetarian)
• 2 tablespoon lemon juice

Instructions

• 1 Heat the olive oil in a stockpot over medium heat. Add the squash and leek and
  saute for about 5 minutes, or until they begin to soften.
• 2 Add the garlic, thyme, and salt & pepper, and saute for 1 minute or until
  fragrant. Then pour in the stock and bring to a boil.
• 3 Reduce the heat to a simmer, stirring occasionally, for 15 to 20 minutes (or
  until the yellow squash is soft).
• 4 Let the soup cool slightly before transferring it to a blender (or use an
  immersion blender, *see note). Puree until smooth, being careful not to burn
  yourself.
• 5 Return the soup to the stockpot over medium-low heat. Slowly stir in the heavy
  cream and lemon juice.
• 6 Serve hot with fresh thyme as a garnish, if desired.

Nutrition Info