Summer Squash Lemon Thyme Soup

2 Tbsp olive oil

2 large sweet onions, chopped

1 leek, chopped

6 garlic cloves chopped

6 yellow summer squash (about 3 lbs.), trimmed and coarsely chopped

2 large potatoes, peeled and chopped

1 tsp. dried thyme

4 cups chicken stock (just enough to cover vegetables)

2-4 tbsp lemon juice (to taste)

1/2 c to 1 c cream

Parmesan cheese

1/2 c pine nuts, toasted in butter

Hot pepper sauce to taste-like Louisiana hot sauce

Heat olive oil over medium heat.  Add the onions, leek and garlic and cook for 5 minutes until onions are soft.  Add the squash, potatoes, thyme and chicken stock.  Bring to a boil and reduce heat to medium low and let simmer, partially covered, for 20 minutes.  Puree the soup.  Add the lemon juice, cream, hot pepper sauce, parmesan cheese and pine nuts.  Salt and pepper to taste.