- 2 leeks, white and light green parts near the bulb only
- 2 tbsp 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 tsp salt (omit if using regular chicken broth)
- 1/4 tsp white or black pepper
- 2 tbsp fresh dill (or 1 teaspoon dried dill weed)
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1 tsp lemon zest
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.
