Chilled Leek and Yellow Squash Soup

By miss5elements

By: Lindsey Goergen
From: Take 5 

Ingredients

• 6 tablespoons butter
• 2 leeks, washed and chopped
• 1-1/2 pounds yellow summer squash, chopped
• 1 cup heavy cream
• Two 14.5-ounce cans [turkey or vegetable] broth

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of [turkey or vegetable] broth to each batch. Stir the batches together and refrigerate until chilled.