2 tablespoons butter
4 leeks, sliced
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
Fry the leeks in melted butter in saucepan over moderate temperature for FIVE min or till become tender.
Blend in a cup of broth.
Then blend in squash.
Heat to boiling.
Lower the temperature and allow to simmer till become soft.
Then shift the squash mixture to blender and puree.
Bring the puree back to saucepan and add the rest of broth and milk.
Take salt, pepper, poultry seasoning and add them according to your own choice.
And heated through.