Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.
One serving contains the following: 118.97 Calories (kcal), 62.1% Calories from Fat, Nutritional analysis provided by Self

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.1 Kcal (478 kJ)
Calories from fat	68.71 Kcal
		% Daily Value*
Total Fat	7.63g	12%
Cholesterol	4.51mg	2%
Sodium	49.64mg	2%
Potassium	356.18mg	8%
Total Carbs	9.42g	3%
Sugars	6.78g	27%
Dietary Fiber	1.85g	7%
Protein	2.49g	5%
Vitamin C	29.4mg	49%
Iron	0.4mg	2%
Calcium	51.4mg	5%

Amount Per 100 g
Calories	62 Kcal (260 kJ)
Calories from fat	37.34 Kcal
		% Daily Value*
Total Fat	4.15g	12%
Cholesterol	2.45mg	2%
Sodium	26.97mg	2%
Potassium	193.54mg	8%
Total Carbs	5.12g	3%
Sugars	3.69g	27%
Dietary Fiber	1g	7%
Protein	1.35g	5%
Vitamin C	16mg	49%
Iron	0.2mg	2%
Calcium	27.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.5

Points
3

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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