RECIPE FOR YELLOW SQUASH SOUP RECIPES

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes. Stir in garlic, cumin, turmeric, coriander and paprika; cook, stirring constantly, for 1 minute. Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat. Cover, reduce heat to low and simmer, stirring occasionally, until the vegetables are very soft, 25 to 30 minutes. Remove from heat.
• Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. Pour into a large heatproof bowl. Repeat the procedure with the remaining soup.) Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt.
• Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl. Ladle the soup evenly into 6 bowls. Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired.