Creamy Yellow Summer Squash Soup

PaulaG's Note:

This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 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 1 cup 2% low-fat milk
• ½ teaspoon poultry seasoning
• salt and pepper

Directions:

1. In a saucepan, over medium heat, melt the butter.
2. Add the leeks and saute about 5 minutes or until softened and transulucent.
3. Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
4. Transfer the squash mixture to a blender or food processor and puree until smooth.
5. Return puree to the saucepan and add the remaining broth and milk.
6. Add poultry seasoning, salt and pepper to taste.
7. Heat through and serve.

Reviews

[denise547]

I love squash soups, and poultry seasoning but this is not a good combo. The poultry seasoning overpowered the more subtle leek and squash. On the second day, I added some shredded cheese and rice and it balanced the poultry seasoning better. I do like how low cal the recipe is, but will 1/2 the amount of pooultry seasoning if I make it again.

[yogiclarebear]

Great great! I used skim milk and skipped the butter to cut the fat. I also added some white pepper per another review, yum but I would keep it on the light side. I'd like to throw in some garlic for a try next time around. Thanks!

[*Parsley*]

Fantastic soup! It's silky smooth and light in texture and has a wonderful delicate flavor. Another plus is that it's super easy to make. I agree this would be a great first course soup. It's light enough that it won't make you too full. My kiddos loved this, too. I think would also be good served chilled. Thanx for something new to do with my yellow summer squash!