Chilled Squash Soup
by Angie Ash, EVP
This chilled soup makes great use of seasonal squash, and it’s tasty, flavorful, and refreshing with the addition of a little lemon zest and dill.
PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour 20 minutes
Ingredients
- 2 leeks, white and light green parts near the bulb only
- 2 tablespoons extra virgin olive oil
- 2 pounds squash, seeded and chopped (I used a mix of zucchini, yellow summer, and delicata)
- 1 quart chicken broth (I used low-sodium, organic)
- 1 teaspoon salt (omit if using regular chicken broth)
- 1/4 teaspoon white or black pepper
- 2 tablespoons fresh dill (or 1 teaspoon dried dill weed)
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1 teaspoon lemon zest
Instructions
- Rinse the leeks well and chop roughly.
- Heat the olive oil over medium heat.
- Add the leeks and cook for 5 minutes, stirring well.
- Add the squash and broth.
- Season with salt and pepper, stirring it in well.
- Add the dill.
- Bring to a boil and then lower to cook on simmer for 20 minutes.
- Remove from heat and let stand for 30 minutes so the flavors get a chance to meld together.
- Puree in a blender or use an immersion blender.
- Stir in the Greek yogurt and lemon zest.
- Transfer to a large, covered storage container and chill for at least 3 hours before serving.
August 21, 2023
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