Chilled Leek and Yellow Squash Soup - Rachael Ray Every Day

    Chilled Leek and Yellow Squash Soup

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    Chilled Leek and Yellow Squash Soup
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 6 tablespoons butter
    • 2 leeks, washed and chopped
    • 1 1/2 pounds yellow summer squash, chopped
    • 1 cup heavy cream
    • 2 14 1/2 ounce cans chicken broth

    Preparation

    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.