Summer Squash and Leek Puree

This soup is a great way to use those summer squash up. The sweet onion flavor of the leeks paired with the creamy crookneck squash will light up in your mouth with the basil. This is what summer is all about.

Ingredients: Serves 6

3 Tbs. olive oil
2 leeks, white and light green parts only, cleaned and finely chopped
6 yellow crookneck squash, about 1 1/2 lb. total, thinly sliced
2 garlic cloves, minced
4 cups chicken stock
3 Tbs. finely chopped fresh basil
2 Tbs. finely chopped fresh chives, plus more for garnish
1 cup milk
2 tsp. fresh lemon juice
Salt and freshly ground pepper, to taste

Directions:

In a soup pot over medium heat, warm the olive oil. Add the leeks and saute until softened, about 5 minutes. Add the squash and saute until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.

Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat. Ladle the soup into warmed bowls and garnish with chives. Serve immediately.

(Recipe from: www.williams-sonoma.com)