Yellow Squash Soup
Ingredients
- 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
Directions
- Preheat the oven to 450 degrees F. Line a large, rimmed baking sheet with foil and spray it with olive oil.
- Slice the eggplant crosswise into ½-inch-thick rounds, yielding about 12 rounds.
- Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper, and garlic powder.
- 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.
- 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.
- Return the pan to the oven. Bake just until the cheese is melted, about 5 minutes. Let rest for 5 minutes before serving.
Source
Adapted from
https://www.tasteofhome.com/recipes/yellow-squash-soup/
Primary Ingredient
Yellow Squash
