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Lemon Thyme Summer Squash Soup
Lemon Thyme Summer Squash Soup
Course
Summer Squash
Cuisine
Soup
Prep Time
5
minutes
minutes
Cook Time
32
minutes
minutes
Total Time
37
minutes
minutes
Servings
4
-6 bowls
Calories
80
kcal
Author
Lauren Goslin
Ingredients
2
T
. butter or olive oil
1
small sweet onion
, chopped
3
garlic cloves
, minced
4
summer squash
, sliced into 1/8-inch half moons (each squash should be ~7-8 ounces)
½
t
. dried thyme
4
c
. water
zest of one lemon
2-3
T
. fresh lemon juice
1
t
. sea salt
black pepper
, to taste
Instructions
Heat the butter or oil.
Add in the onion and garlic.
Cook 4-5 minutes until onion is translucent.
Add in the squash, thyme, salt and pepper.
Cook 5-7 minutes until squash is soft.
Add in the water and bring the mix to a boil.
Lower the heat to a simmer and cook 15-20 minutes.
Blend the soup (carefully, as it is hot!).
Stir in the lemon zest and lemon juice, adding more juice if desired.
Taste for season and serve.
Notes
Calories: 80 Fat: 5.2 g Carbs: 8.4 g Sugar: 6.3 g Protein: 1.9 g WW SmartPoints: 3 Nutrition facts based on using olive oil.
Nutrition
Calories:
80
kcal