2 tbsp olive oil
2 large sweet onions, chopped
1 leek, chopped
6 garlic cloves, chopped
6 yellow summer squash ( about 3 lbs), trimmed & chopped course
4 sprigs lemon thyme (or 4 sprigs thyme and 2 strips lemon peel)
5 cups chicken broth
2 to 4 Tbsp. lemon juice
hot pepper sauce
Parmesan cheese, pine nuts and lemon zest for garnish ( all optional)

In a 4 – qt. Dutch oven, heat the olive oil over medium heat. Add the onions, leek and garlic and cook stirring, for 10 minutes or until onions are soft. Add the squash and lemon thyme and cook, stirring for 5 minutes.

Increase the heat to medium – high heat; add the broth. Cook, partially covered at a low boil for 20 minutes, or until the squash is soft.

Discard the thyme. Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through. Add the lemon juice and hot pepper sauce to taste.

Garnish the soup with Parmesan, pine nuts, thyme sprigs and lemon zest. Serve hot.

Makes about 8 cups

This recipe was contributed by Gail from the Radiant Recovery Community Forum. From the July-August issue of the Oprah Magazine