Squash, Leek, and Watercress Soup

“Looking for low-fat soups, this fits the bill. Plus it is yummy!”
READY IN:
55mins
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
  2. Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
  3. Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.

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