Leeks are the magic ingredient to this leek and summer squash soup. They tend to be milder and sweeter than onions and add another layer of flavor, making them perfect for this light summer soup. When washing leeks, split them in half lengthwise and place under cold running water to rinse away any dirt trapped inside the layers. Save the top, dark green part of the leek for homemade stock.
Dr. Blake’s Top Tip: If leeks are not available, substitute Vidalia onion.
- Yield: 10 Cups
Ingredients
2 tablespoons extra virgin olive oil, plus more for serving, optional
2 large leeks, sliced, white and light green parts
1/2 cup white wine
1 1/2 pounds yellow squash, about 2 large, cut into 1/2-inch cubes
1 1/2 quarts low sodium vegetable broth
1 tablespoon fresh thyme, leaves picked, plus more for garnish
Pinch of kosher salt
Fresh ground black pepper, to taste
Instructions
1 Heat the olive oil in a large pot or Dutch oven over medium heat. Sweat the leeks until soft, 10-15 minutes. Increase the heat to medium-high, add the wine and reduce by three-fourths.
2 Add the squash, vegetable broth and thyme and bring to a boil over medium high heat. Reduce the heat to a simmer and cook until the squash is soft when pierced with a paring knife, 15-20 minutes.
3 Using a blender, working in batches, puree the soup until smooth. Alternatively, you can use an immersible stick blender. Return the soup to the pot, reheat and season with salt and pepper.
4 Ladle the soup into serving bowls and garnish with a drizzle of olive oil and thyme, if desired.
Notes
1 Cup = 1 Serving
