Creamy Yellow Summer Squash Soup

Total Time
10 mins
15 mins

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

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  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.