SQUASH, LEEK, AND WATERCRESS SOUP

Squash, Leek, and Watercress Soup image

Provided by breezermom

Time 55m

Yield 3 1/2 quarts

Number Of Ingredients 8

6 medium leeks
1/4 cup unsalted butter, melted (I use I Can't Believe It's Not Butter)
3 lbs yellow squash, chopped
8 cups chicken broth
2 cups watercress leaves
1 dash hot sauce
salt and pepper
sour cream, thinly sliced yellow squash, watercress sprigs (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 342.1, Fat 17.2, SaturatedFat 9.4, Cholesterol 34.9, Sodium 1812, Carbohydrate 32.9, Fiber 5.8, Sugar 12.2, Protein 17.2