Yellow Squash Soup

• 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
• 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. Yield: 8 servings (2 quarts).

sweet onions, olive oil, garlic, salt, lemon juice, hot pepper, parmesan cheese, lemon peel

Taken from www.epicurious.com/recipes/member/views/yellow-squash-soup-50188025 (may not work)