Summer Squash and Lemon Thyme Soup

2 tablespoons extra virgin olive oil3 medium sweet onions, finely chopped 1 medium leek, white part only, chopped 6 garlic cloves, minced4 medium yellow squash, coarsely chopped4 sprigs fresh lemon thyme6 cups chicken broth2 tablespoons fresh lemon juiceSalt to tasteHot red pepper sauceParmesan cheese curls for garnish 1/4 cup toasted pine nuts, garnishLemon zest, garnish Heat olive oil in Dutch oven or large soup pot. Add onions, leek and garlic and cook until onions are translucent. Add squash and sauté with onion mixture. Add thyme and broth and simmer until squash is just tender.Transfer mixture to blender and puree until just smooth. Season with lemon juice, salt, freshly ground pepper and red pepper sauce. Garnish with cheese curls, pine nuts and lemon zest.Serves six to eight. Chef Art Smith in "Back to the Table: The Reunion of Food and Family"