Creamy Yellow Summer Squash Soup

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.

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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!

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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!

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I hate to rate recipes that I didn't follow exactly because it doesn't really give it a true evaluation (unless it is a 5 star anyway). However, I decided to do it this time, and should I make this dish again with the original item, and it has a higher rating, I will adjust it accordingly. The missig item was the leeks. I subbed onions for them since I didn't have any in the house. Everything else was followed as directed. I think that if the squash is a little bit tough (you can tell when cutting it), that the skin should be removed. If the squash is young and tender, that won't be necessary (to remove skin). I found the soup to be quite tasty and elegant looking, but some of the consistency was a bit grainy, I think due to the tough skins. I plan on making this again, using the leeks, and making sure the squash is tender enough. I used my Vita Mix machine to blenderize everything. I think that this would be a fine soup to serve company. I don't know that the poultry seasoning did much to enhance it, tho. Also, I would try using white pepper and eliminate the poultry seasoning, which would result in a flawless light yellow color with no specks floating in it. Thanks for posting this delicate and lovely squash soup recipe, PaulaG.

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Unbelievable! We drew straws to see who had to taste it first (expectations were very low)To everyone's surprize it was really good! Everyone had seconds and not a drop was left over. I added a little extra poultry seasoning, pepper and a dash of cayenne because we like things a little spicy, but would serve original recipe to company. VERY good PaulaG!!! Already planning to make it again.

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I loved this recipe! :) I've had a huge harvest of yellow squash, some leeks, and no potatoes. Trust me, its hard to find a recipe with leeks that doesn't require potatoes. Only change I made is to use a vegetarian "chiken" broth instead of the real thing. Just delicious, thanks so much, PaulaG!

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Yummy. Easy, healthy but quite rich-tasting. (I confess I used whole milk because that is what I have.) I think the poultry seasoning is what really makes this soup different from other yellow squash soups I have had; there is depth of flavor that others lack. Thanks for posting this.

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This is really good. It was very easy. I love the taste of the leeks in this! Thanks!

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Paula, I made this using loq-sodium chicken bouillon & using my Seasoning Mixture for Chicken and Turkey (Seasoning Mixture for Chicken and Turkey) as the poultry seasoning. I used a combination of skim milk & about 3 T light cream (because I ran out of milk). It could not have been yummier or more satisfying to my tummy. Love that it's so easy!

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