Mellow Yellow Squash Soup
Ingredients:
3 tablespoons olive oil
2 large sweet onions~chopped
8 yellow squash~chopped
1 leek~chopped
7 garlic cloves~chopped
5 sprigs lemon thyme
6 cups low/sodium-free chicken broth or vegetable broth
1/2 - 1 tsp. Celtic salt to taste
4 tablespoons fresh lemon juice
Goat Gouda cheese shaved, pine-nuts and chopped parsley for garnish
In a large soup pot, heat olive oil~medium heat.
Add onions, leek and cook; stirring until onions are translucent and soft.
Add squash and leaves of lemon thyme~cook, stirring for 5 minutes.
Increase heat to medium-high; add broth, salt and garlic.
Cook with partially covered pot at low boil for 25 minutes until the squash is soft.
Allow soup to cool and puree in covered blender; return to pot and heat.
Add lemon juice.
Garnish with cheese, pine-nuts and parsley.
Makes 8 cups
