Leek and Yellow Squash Soup - Kidney Kitchen

Name: Leek and Yellow Squash Soup - Kidney Kitchen
Ingredients: 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)

kitchen.kidneyfund.org

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,

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Ingredients

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)