Creamy Yellow Summer Squash Soup

• tablespoons butter↗2 tablespoons
• leeks, sliced (The white part only.)↗4
• cups sliced summer squash↗2 cups
• cups reduced-sodium chicken broth↗4 cups
• cup low-fat milk or 1 cup 2% low-fat milk↗1 cup
• teaspoon poultry seasoning1⁄2 teaspoon

  ½

• salt and pepper

Step-by-step instructions

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.