CREAMY YELLOW SUMMER SQUASH SOUP

4 servings
25 min 10 min prep
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 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

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.