Appetizers / Soups / Salads

Chilled Leek and Yellow Squash Soup (8 NC) is for Dinner.

Chilled Leek and Yellow Squash Soup (8 NC) takes 15 minutes to prepare.

Chilled Leek and Yellow Squash Soup (8 NC) takes 10 minutes to cook.

Chilled Leek and Yellow Squash Soup (8 NC) makes 6 servings.

The ingredients for Chilled Leek and Yellow Squash Soup (8 NC) are:

6 Tbsp Unsalted Butter
2 Leeks, washed & chopped
1-1/2 Lbs Yellow Summer Squash, dhopped
1 C Heavy Cream
2 14.5-Oz. cans Low Sodium Chicken Broth
3 tsp Garlic, minced
1 tsp Salt (or to taste)
2 tsp Black Pepper (or to taste)

Here is how you make Chilled Leek and Yellow Squash Soup (8 NC):

In a large skillet, melt the butter over medium-high heat. Add the leeks and squash. Cook, stirring occassionally, until tender (about 10 minutes). Add the cream, garlic, salt and pepper and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.Number of Servings: 6Recipe submitted by SparkPeople user JONEILNH.

The nutritional information for Chilled Leek and Yellow Squash Soup (8 NC) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 319.2

• Total Fat: 28.3 g
• Cholesterol: 88.0 mg
• Sodium: 1,370.0 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.5 g
• Protein: 9.0 g

The dietary needs meet for Chilled Leek and Yellow Squash Soup (8 NC) is Low Carb