SUMMER SQUASH LEMON THYME SOUP
Make and share this Summer Squash Lemon Thyme Soup recipe from Food.com.
Provided by Gingerbear
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart 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 to medium high heat; add the chicken broth and salt.
- 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 shaved Parmesan, pine nuts, thyme sprigs and lemon zest.
- Serve hot.
Nutrition Facts : Calories 80.2, Fat 3.7, SaturatedFat 0.6, Sodium 152.1, Carbohydrate 11.3, Fiber 2.4, Sugar 5.4, Protein 2.5
LEMON THYME GOAT CHEESE TART WITH SUMMER SQUASH
Serve this tangy tart warm out of the oven or at room temperature. Make using 1 single Basic Tart Crust Dough recipe from my recipe collection.
Provided by ElizabethKnicely
Categories Savory Pies
Time 1h40m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Blind bake crust in 9-inch tart pan with removable bottom until golden brown. Set aside.
- Heat broiler and move rack 4 inches from heat . Toss squash slices with garlic, olive oil, salt and pepper. Arrange slices in a single layer on a rimmed baking sheet and broil until just golden, about 7 minutes. You may need to turn the tray once for even cooking. Remove from oven and turn oven to 400 degrees F; return rack to center.
- In a mixing bowl cream together the goat cheese, lemon zest, thyme and heavy cream until fluffy, about 2 minutes. Spread cheese mixture into bottom of the tart shell in an even layer and arrange squash slices on top in concentric circles.
- Bake until heated through, about 20 minutes. Cool slightly, then remove tart from pan base onto a serving platter. Garnish with thyme. Serve hot or at room temperature.
Nutrition Facts : Calories 198.7, Fat 18, SaturatedFat 9.6, Cholesterol 40.5, Sodium 446.4, Carbohydrate 3, Fiber 0.6, Sugar 2.1, Protein 7.1
LEMON THYME SUMMER SQUASH
Make and share this Lemon Thyme Summer Squash recipe from Food.com.
Provided by ChefDebs
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large skillet on medium heat.
- Add garlic and sauté for 2 minutes until just turning golden.
- Add squash, lemon and thyme ,reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally.
- Remove cover, increase heat to medium high and cook for 10 minutes, allowing accumulated fluid form the squash to reduce.
- Season with salt and pepper.
- Serve.
Nutrition Facts : Calories 117.5, Fat 7.4, SaturatedFat 1.1, Sodium 394.9, Carbohydrate 12.3, Fiber 3.9, Sugar 7.3, Protein 4.2
LEMON-ROASTED SQUASH WITH TARRAGON
Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.
Nutrition Facts :
SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Provided by Claire Saffitz
Categories Bon Appétit Side Vegetable Yellow Squash Zucchini Summer Thyme Lemon Lemon Juice Roast Vegetarian Vegan Wheat/Gluten-Free Dairy Free Garlic
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.
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