Yellow Squash Soup with Lemon

• 3 tablespoons extra-virgin olive oil
• 3 medium leeks (white and light green parts), finely chopped
• 2 medium yellow onions, finely chopped
• 6 garlic cloves, minced
• Kosher salt to taste
• 6 medium yellow squash, coarsely chopped
• 4 sprigs of fresh thyme
• 6 cups Chicken Broth (page 51), Vegetable Broth (page 49), or store-bought low-sodium chicken broth
• Juice of 1 small lemon (about 2 tablespoons), or to taste

1. In a large soup pot or Dutch oven, heat the oil over medium heat.
2. Stir in the leeks, onions, garlic, and a pinch of salt and cook, stirring occasionally, until the onions are translucent, about 6 minutes.
3. Add the squash and thyme and cook, stirring occasionally, until the squash begins to soften, 5 to 10 minutes.
4. Add the chicken broth and increase the heat to high.
5. Bring to a boil and boil gently for 5 minutes.
6. Reduce the heat and simmer, covered, until the vegetables are very tender, about 20 minutes.
7. Remove and discard the thyme sprigs.
8. Transfer the soup in 3 or more batches to the work bowl of a food processor and puree until smooth.
9. Pour the soup back into the soup pot and reheat over medium heat until hot.
10. Stir in the lemon juice and salt to taste.
11. Ladle into 6 to 8 soup bowls and serve.
12. Tie the thyme sprigs together with kitchen string so you can just pluck the bundle out after the soup is cooked.

extravirgin olive oil, leeks, yellow onions, garlic, kosher salt, yellow squash, thyme, chicken broth, lemon

Taken from www.epicurious.com/recipes/food/views/yellow-squash-soup-with-lemon-377855 (may not work)