Creamy Yellow Summer Squash Soup

1. 1

   In a saucepan, over medium heat, melt the butter.

2. 2

   Add the leeks and saute about 5 minutes or until softened and transulucent.

3. 3

   Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.

4. 4

   Transfer the squash mixture to a blender or food processor and puree until smooth.

5. 5

   Return puree to the saucepan and add the remaining broth and milk.

6. 6

   Add poultry seasoning, salt and pepper to taste.

7. 7

   Heat through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.