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"Delicate and lemony, this squash soup would set the stage for a memorable ladies luncheon. It's the best of late summer in a bowl." —Heidi Wilcox, Lapeer, Michigan
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 90 calories, 4 g fat (1 g saturated fat), trace cholesterol, 377 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 1 starch.
Originally published as Summer Squash Soup in Country Woman August/September 2008, p33
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on May. 09, 2012 by Staffordshire
I made this recipe with three yellow squash and three green squash because that's what was in my refrigerator. Also didn't have any leeks, do I didn't use them. I also didn't take the seeds out of the squash. I loved using my food processor and my vita-mix blender and both were called for in this recipe. Using the vita-mix blender, there wasn't anything left to the seeds, the ingredients blended beautifully and was light and creamy with out any heavy ingredients!!!This was fun to cook. Quick and easy and so yummy!!
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