Recipes
- 2 tablespoon butter (or olive oil)
- 1 small sweet onion, chopped
- 3 clove garlic, minced
- 4 summer squash, sliced into 1/8-inch half moons (7-8 ounce)
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- black pepper, to taste
- 4 cup vegetable broth
- 1 lemon, zested (1 teaspoon)
- 0.5 cup heavy cream
- 2 tablespoon fresh lemon juice, (plus more to taste)
- Heat the butter or olive oil (2 tablespoons) in a large pot over medium heat.
- Add the chopped sweet onion (1 small) and minced garlic (3 cloves).
- Cook for until the onion is translucent.
- Add the sliced summer squash (4), fresh thyme (1 tablespoon), sea salt (1 teaspoon), and black pepper (to taste).
- Cook for until the squash is soft.
- Add the broth (4 cups) and bring the mixture to a boil.
- Lower the heat to a simmer, cover, and cook for .
- Remove from heat. Carefully transfer the soup to a blender in batches and blend until smooth, adding the lemon zest (from 1 lemon) at the end of the blending process.
- Return the soup to the pot over low heat. Stir in the heavy cream (1/2 cup) and fresh lemon juice (2 tablespoons) (plus more to taste).
- Taste for seasoning and serve warm.