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To make Light Lemon Squash Soup, you need simple, fresh ingredients. Here’s the list: - 2 medium zucchini, chopped into bite-sized pieces - 1 yellow squash, chopped into bite-sized pieces - 1 small onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 large lemon, zested and juiced - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper, to taste - Fresh herbs for garnish (such as parsley or basil) These ingredients create a bright and tasty soup. The zucchini and yellow squash give it a nice base. The lemon adds a fresh twist, making it light and zesty. The onion and garlic bring depth to the flavor. Using vegetable broth keeps it vegan and healthy. Plus, fresh herbs on top make it look great. You can find the full recipe in the main article. Enjoy cooking this delightful dish! - Heating the Olive Oil Start by heating the olive oil in a large pot over medium heat. This helps to create a base for your soup. You want the oil to shimmer but not smoke. - Sautéing Onion and Garlic Add the diced onion to the pot. Sauté for about 4-5 minutes. Stir it often until the onion turns translucent. Then, add the minced garlic and cook for one more minute. This adds a nice flavor. - Cooking the Zucchini and Yellow Squash Next, toss in the chopped zucchini and yellow squash. Stir frequently and cook for 5-7 minutes. The squash should soften and look bright in color. - Adding Vegetable Broth and Simmering Pour in the vegetable broth. Bring it to a boil, then lower the heat. Let it simmer for 15-20 minutes. The squash should be tender and easy to pierce with a fork. - Blending the Soup Use an immersion blender to blend the soup. Blend until it is smooth. If you prefer some chunks, blend only half of it to keep some texture. - Adding Lemon Zest and Juice Stir in the lemon zest and juice. This adds a fresh and tangy flavor. Season the soup with sea salt and black pepper to your taste. - Final Seasoning and Serving Allow the soup to simmer for another 5 minutes. This helps the flavors mix well. Serve it warm in bowls, garnished with fresh herbs. It looks beautiful and tastes amazing. For the complete recipe, you can refer to the Full Recipe section. How to Achieve the Perfect Texture To get the perfect texture in your soup, use fresh zucchini and yellow squash. Cut them into small, even pieces. This helps them cook evenly. Sauté them just until they are soft but still bright in color. If you like it creamy, blend well. For a chunkier soup, blend only half. Flavor Enhancements and Add-ins You can add a pinch of cayenne pepper for heat. Fresh herbs like thyme or dill also boost flavor. A dollop of cream or a splash of coconut milk can add richness. If you want a zestier taste, add more lemon juice or even lemon slices when serving. Making Ahead and Freezing the Soup This soup is great for meal prep. You can make it a day ahead. Just let it cool, then store it in the fridge. To freeze, pour the soup into airtight containers. Leave some space at the top for expansion. It keeps well for up to three months. Ideal Pairings for the Soup Light lemon squash soup pairs well with crusty bread or a fresh salad. A simple green salad with vinaigrette complements the soup's bright flavors. If you want protein, grilled chicken or shrimp makes a nice addition. Presentation Tips For a beautiful presentation, ladle the soup into bowls. Top each bowl with fresh herb leaves. A lemon wedge on the side adds a nice touch. It gives guests the option to add more lemon if they like. {{image_4}} - Swapping Zucchini for Other Summer Squash You can easily switch zucchini for other kinds of summer squash. Yellow squash works well, too. You might even try pattypan squash for a unique twist. Each type adds its own flavor and texture. - Adding Proteins for a Heartier Meal To make this soup more filling, consider adding proteins. Cooked chicken or shrimp can boost the dish. If you want a vegetarian option, add cooked lentils or chickpeas. They both work well and give nice texture. - Vegan and Gluten-Free Options This soup is already vegan if you use vegetable broth. Just check the broth for any hidden ingredients. For gluten-free, always verify the broth. Most are gluten-free, but it’s good to look. - Adding Spices for Extra Heat If you enjoy some spice, add red pepper flakes. Start with a pinch and taste. You can always add more if needed. This can bring a nice kick to the soup. - Creating Creamy Variants with Coconut Milk For a creamier soup, add coconut milk. This gives a rich taste and pairs well with lemon. Stir in a cup after blending the soup for a smooth finish. It’s a fun way to change the flavor! Check out the Full Recipe for more details. To keep your Light Lemon Squash Soup fresh, store it right. Here are my tips: - Refrigeration Guidelines: Let the soup cool to room temperature first. Then, place it in an airtight container. Store it in the fridge for up to 3 days. - Freezing Instructions for Longer Storage: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space for the soup to expand. It can last for up to 3 months in the freezer. Reheating soup can be tricky. Here’s how to do it without losing flavor: - Best Ways to Reheat Without Sacrificing Flavor: I recommend using the stove. Pour the soup into a pot over low heat. Stir often until it warms through. You can also use the microwave. Heat in short bursts, stirring between each one. This way, your soup stays tasty and creamy. Can I make this soup in advance? Yes, you can make this soup ahead of time. Let it cool, then store it in the fridge. I often prepare it a day before serving. How long does Light Lemon Squash Soup last in the fridge? This soup stays good for about three to four days in the fridge. Just make sure to store it in an airtight container. Can I substitute chicken broth instead of vegetable broth? Yes, you can use chicken broth if you prefer. It adds a nice depth of flavor, but make sure to adjust the salt. What can I use if I don’t have an immersion blender? If you don’t have an immersion blender, use a regular blender. Just blend in batches to avoid overflow. Is Light Lemon Squash Soup suitable for meal prep? Absolutely! This soup is great for meal prep. It reheats well and tastes even better the next day. You can enjoy it for lunch or dinner all week! For the full recipe, check out the detailed instructions above. This blog post covered how to make Light Lemon Squash Soup. We listed fresh ingredients and provided clear, easy steps for preparation. I shared tips for storing and serving the soup and offered delicious variations. Enjoy making this dish your own! Whether you add spices or proteins, the choices are endless. This soup is not just tasty; it's healthy too. Try it, and I hope it becomes a favorite in your kitchen.

Light Lemon Squash Soup

Discover the refreshing taste of Light Lemon Squash Soup! This simple and healthy recipe features vibrant zucchini and yellow squash blended with zesty lemon, making it perfect for any occasion. With just a few easy steps, you can create a deliciously smooth soup that's both nourishing and flavorful. Ready to elevate your meal? Click through to explore the full recipe and enjoy a bowl of sunshine today!
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Ingredients
  

2 medium zucchini, chopped into bite-sized pieces

1 yellow squash, chopped into bite-sized pieces

1 small onion, finely diced

2 cloves garlic, minced

4 cups vegetable broth (low-sodium recommended)

1 large lemon, zested and juiced

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Fresh herbs for garnish (such as parsley or basil)

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and slightly soft.

    Next, stir in the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant but not browned.

      Add the chopped zucchini and yellow squash to the pot. Stir frequently and cook for about 5-7 minutes, until the vegetables begin to soften and become vibrant in color.

        Pour in the vegetable broth and bring the mixture to a vigorous boil. Once it reaches a boil, reduce the heat to low and let it simmer gently for 15-20 minutes, or until the squash is tender and easily pierced with a fork.

          Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you enjoy a chunkier texture, consider blending only half of the mixture and leaving some pieces intact for added texture.

            Once blended, stir in the freshly grated lemon zest and the juice of the lemon. Season the soup with sea salt and freshly ground black pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together beautifully.

              Serve the soup warm in bowls, garnished with a sprinkle of fresh herbs for a pop of color and freshness.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Ladle the soup into bowls and top with a few whole herb leaves. Consider a lemon wedge on the side for guests who might want an extra squeeze of zestiness.