Leek and Yellow Squash Soup

Leeks are milder and sweeter than regular onions. They add another layer of flavor and complexity without the use of salt or fat, making them perfect for this light summer soup.

Serving size

1 cup


10 servings

Prep time: 10min
Cook time: 40min
Total: 50min


2 tablespoons olive oil

2 large leeks, sliced, white and light green parts

½ cup white wine

1 ½ pounds yellow squash (about 5 cups), cut into ½-inch cubes

1 ½ quarts low sodium vegetable broth

1 tablespoon fresh thyme, leaves picked and chopped, plus more for garnish

1 tablespoon Parmesan cheese, grated

Freshly ground black pepper, to taste (optional, not included in nutritional analysis)

Nutrition Info

Makes: 10 servings  Serving size: 1 cup




3 g

Saturated Fat

0 g

Trans Fat

0 g


0 mg


6 g


3 g


2 g


1 g


83 mg


32 mg


28 mg


183 mg


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Sweat the leeks until soft, 10-15 minutes.
  2. Increase the heat to medium-high. Add the wine and reduce liquid by ¾.
  3. Add the squash, vegetable broth and thyme and bring to a boil.
  4. Reduce the heat to a simmer and cook until the squash is soft when pierced with a paring knife, 15-20 minutes.
  5. Puree the soup using a blender and working in batches, until smooth. Alternatively, you can use an immersible stick blender.
  6. Return the soup to the pot, reheat and season with pepper, if using.
  7. Ladle the soup into serving bowls and garnish with thyme and parmesan.

When washing leeks, split them in half lengthwise and place under cold running water to rinse away any dirt trapped inside the layers.