- Cook Time
- Prep Time
- 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
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.