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Chilled Squash Soup with Leeks and Dill

by Angie Ash, EVP

No hot soup here! This chilled soup is my favorite to make every summer when it’s far too hot to turn on your oven. It’s delicious and flavorful, and the hint of lemon makes it oh so refreshing!

Chilled Squash Soup with Leeks and Dill


  • 2 leeks white and pale green parts
  • 2 tablespoons extra virgin olive oil
  • 2 pounds mixed squash chopped (I used delicata and yellow)
  • 1 quart chicken broth
  • salt and white pepper to taste
  • 2 tablespoons fresh dill
  • ½ cup non-fat greek yogurt
  • 1 teaspoon lemon zest


  • Chop leeks and rinse them well.
  • Heat olive oil over medium heat.
  • Add the leeks and cook for 5 minutes, stirring every minute.
  • Add the squash and broth.
  • Season with salt and pepper, then stir in dill.
  • Bring to a boil and then simmer for 20 minutes.
  • Remove from heat and let stand for 30 minutes.
  • Puree with a standard or immersion blender, then add yogurt and lemon zest, whisking well.
  • Transfer to a covered storage container and chill for at least 3 hours before serving.

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