Directions:
- In a large soup pot, heat the oil over medium heat. Saute the leeks for 5 to 7 minutes or until softened. Add the squash and saute for another 5 minutes or until lightly browned. Add the garlic and cook for another minute. Season with salt and pepper.
- Add the stock and cook the soup, covered, for about 15 minutes, or until the squash is tender. Process the soup with a hand blender in the pot or in the blender until pureed.
- Pour into a bowl. Place in the refrigerator and chill for at least 4 hours.
- Right before serving, add the lemon juice, basil, chives and buttermilk. Season with salt and pepper. Taste for seasoning. Chilled soups usually need more seasoning, because the chilling process reduces the flavor. You can always add some extra liquid to re-create the proper texture and thickness.
- To serve, ladle into soup bowls and garnish with shredded basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.03 Kcal (2789 kJ) | ||
| Calories from fat | 430.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.88g | 74% | |
|---|---|---|---|
| Cholesterol | 219.68mg | 73% | |
| Sodium | 239.28mg | 10% | |
| Potassium | 632.16mg | 13% | |
| Total Carbs | 10.19g | 3% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 45.53g | 91% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 3.4mg | 19% | |
| Calcium | 131.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 183.83 Kcal (770 kJ) | ||
| Calories from fat | 118.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 74% | |
|---|---|---|---|
| Cholesterol | 60.63mg | 73% | |
| Sodium | 66.04mg | 10% | |
| Potassium | 174.48mg | 13% | |
| Total Carbs | 2.81g | 3% | |
| Sugars | 1.38g | 20% | |
| Dietary Fiber | 0.28g | 4% | |
| Protein | 12.57g | 91% | |
| Vitamin C | 4.3mg | 26% | |
| Iron | 0.9mg | 19% | |
| Calcium | 36.4mg | 13% | |
* 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.
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