Wednesday Recipe: 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.