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Summer Squash And Leek Puree

paflynn's picture
Summer squash are the thin-skinned, warm-weather cousins to winter’s pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers’ markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.
Ingredients
  Olive oil 3 Tablespoon
  Leeks 2 , white and light green parts only
  Yellow squash 1 1⁄2 Pound
  Garlic 2 Clove (10 gm), minced
  Chicken stock 4 Cup (64 tbs)
  Basil 3 Tablespoon, finely chopped
  Chopped chives 2 Tablespoon
  Milk 1 Cup (16 tbs) (for garnish)
  Lemon juice 2 Teaspoon (for garnish)
  Ground pepper To Taste (for garnish)
  Salt To Taste
Directions

In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.

Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.

Ladle the soup into warmed bowls and garnish with chives. Serve immediately. Serves 4 to 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Saute
Dish: 
Soup
Interest: 
Summer, Healthy
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4
Subtitle: 
Summer Squash and Leek Puree

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