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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.