Chilled Leek and Yellow Squash Soup Lindsey Goergen   From Every Day with Rachael Ray August 2007 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 chicken broth 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 chicken broth to each batch. Stir the batches together and refrigerate until chilled.

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