When I was a kid we grew all our own vegetables, especially calabasa, or squash. LOTS of squash. To be honest, I got a little sick of it (don’t worry—my mom already knows). Then I grew up and figured out a few surefire ways to show off the delicious earthiness and sweetness of summer squash. This soup is one of them; the lemon gives it great tang and the soup is unexpectedly creamy, even though there’s not a bit of cream or milk in it. Be sure to puree this soup in batches—don’t pour the soup over the level of the top of the food processor blade. This soup is brothy before it’s pureed, and it’ll seep out of the work bowl and all over the counter if you’re not careful.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a large soup pot or Dutch oven, heat the oil over medium heat. Stir in the leeks, onions, garlic, and a pinch of salt and cook, stirring occasionally, until the onions are translucent, about 6 minutes. Add the squash and thyme and cook, stirring occasionally, until the squash begins to soften, 5 to 10 minutes. Add the chicken broth and increase the heat to high. Bring to a boil and boil gently for 5 minutes. Reduce the heat and simmer, covered, until the vegetables are very tender, about 20 minutes.
Step 2
Remove and discard the thyme sprigs. Transfer the soup in 3 or more batches to the work bowl of a food processor and puree until smooth. Pour the soup back into the soup pot and reheat over medium heat until hot. Stir in the lemon juice and salt to taste. Ladle into 6 to 8 soup bowls and serve.
from aunt elsa’s kitchen
Step 3
Tie the thyme sprigs together with kitchen string so you can just pluck the bundle out after the soup is cooked.
