Creamy Yellow Summer Squash Soup Recipe #90060
This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.
by PaulaG
25 min | 10 min prep
SERVES 4
- 2 tablespoons butter
- 4 leeks, sliced (The white part only.)
- 2 cups sliced summer squash
- 4 cups reduced-sodium chicken broth
- 1 cup low-fat milk or 2% low-fat milk
- 1/2 teaspoon poultry seasoning
- salt and pepper
- In a saucepan, over medium heat, melt the butter.
- Add the leeks and saute about 5 minutes or until softened and transulucent.
- Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
- Transfer the squash mixture to a blender or food processor and puree until smooth.
- Return puree to the saucepan and add the remaining broth and milk.
- Add poultry seasoning, salt and pepper to taste.
- Heat through and serve.
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5 stars