Lemon Thyme Summer Squash Soup
Lemon Thyme Summer Squash Soup
Servings 4 -6 bowls
Calories 80kcal
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: 80kcal