Recipe: Creamy Yellow Summer Squash Soup (blender or food processor)

CREAMY YELLOW SUMMER SQUASH SOUP

2 tablespoons butter
4 leeks, sliced
2 cups sliced yellow summer squash
4 cups homemade or canned chicken broth
1 cup milk or light cream
salt and freshly ground black pepper to taste

Melt the butter in a large saucepan over medium heat. Add the leeks and saute until softened and translucent, about 5 minutes.

Add the squash and saute until softened, about 5 minutes. Stir in 1 cup of the broth. Transfer the squash mixture to a blender or a food processor and puree until smooth. Return the mixture to the saucepan.

Add the remaining 3 cups broth, the milk, and salt and pepper to taste.

Servings: 4
Adapted from source: The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash by Nancy C. Ralston, Marynor Jordan, Andrea Chesman