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
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)