From Kirk's Kitchen

You can find variations of this easy summer squash soup around the internet that add herbs like thyme or basil, but I kept mine pretty simple, and it still came out delicious. I used a couple of the massive squash we get for this, and it makes a lot of soup!

1 onion

4 garlic cloves

2 large squash

4 cups broth

1 lemon

olive oil

hot sauce

Saute the onion and garlic in olive oil. Add chopped squash, and saute some more. Add broth, and simmer for 20-25 minutes or so. You can vary the amount of squash/broth to desired thickness. Transfer to blender. Bring back to pot. Add juice of 1 lemon and bit of hot sauce. Enjoy warm or cold.