Summer Squash Soup

(picture property of Country Woman Magazine)
I ran across this recipe in an old issue of Country Woman. It looks really good..and healthy! Great way to use up that end of summer yellow squash.

Summer Squash Soup

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
6 garlic cloves, minced
2 TBSP vegetable oil
6 medium yellow squash, seeded and cubed
4 cups reduced sodium chicken broth
4 fresh thyme springs
1/4 tsp salt
2 TBSP lemon juice
1/8 tsp hot pepper sauce
1 TBSP shredded Parmesan cheese
2 tsps grated lemon peel

In a large saucepan, sute the onions,leek, and garlic in oil until tender. Add squash; saute 5 minutes longer. Stir in broth, thyme, and salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until squash is tender.
Discard thyme sprigs. Cool slightly. In blender, process soup in batches until smooth. Return all to pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each with cheese and lemon peel. Yield: 8 servings (2 quarts)