Summer Squash and Leek Puree Recipe

Summer squash are the thin-skinned, warm-weather cousins to winter’s pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers’ markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.
Summer Squash and Leek Puree picture

Summary

Prepration Time30 MinutesCooking Time40 Minutes
Difficulty LevelEasyHealth IndexHealthy
Servings4CuisineAmerican
CourseSide DishSpecialityPart of Menu
Main IngredientVegetable

Ingredients

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

How to make Summer Squash and Leek Puree

In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté 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. Serves 4 to 6.

Leave a Comment

The content of this field is kept private and will not be shown publicly.
  • Lines and paragraphs break automatically.

Summer Squash and Leek Puree