Creamy Yellow Summer Squash Soup - cooking recipe

Ingredients

2 tablespoons butter
4 leeks, sliced (The white part only.)
2 cups sliced summer squash
4 cups reduced-sodium chicken broth
1 cup low-fat milk or 1 cup 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

Preparation

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.