Creamy Yellow Summer Squash Soup

Recipe by PaulaG
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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