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Creamy Yellow Summer Squash Soup




Source of Recipe


Mai


List of Ingredients




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



Recipe



Melt butter in a large saucepan over medium heat. Add leeks; sauté until softened and translucent, about 5 minutes. Add squash; sauté until softened, about 5 minutes. Stir in 1 cup broth. Transfer squash mixture to a blender or food processor; purée until smooth. Return mixture to the saucepan. Add remaining 3 cups broth, milk , sherry and salt and pepper to taste. Makes 4 servings.