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Creamy Yellow Summer Squash Soup

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“This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, over medium heat, melt the butter.
  2. Add the leeks and saute about 5 minutes or until softened and transulucent.
  3. Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
  4. Transfer the squash mixture to a blender or food processor and puree until smooth.
  5. Return puree to the saucepan and add the remaining broth and milk.
  6. Add poultry seasoning, salt and pepper to taste.
  7. Heat through and serve.

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