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 (about 6 cups)
  • 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 zest
  1. Preheat the oven to 450 degrees F. Line a large, rimmed baking sheet with foil and spray it with olive oil.
  2. Slice the eggplant crosswise into ½-inch-thick rounds, yielding about 12 rounds.
  3. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper, and garlic powder.
  4. Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil, and bake for 10 more minutes.
  5. Remove the pan from the oven but leave the oven on. With a spoon, spread marinara sauce on each eggplant round. Top with shredded cheese and any pizza toppings.
  6. Return the pan to the oven. Bake just until the cheese is melted, about 5 minutes. Let rest for 5 minutes before serving.
Adapted from
Primary Ingredient
Yellow Squash
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