Summer Squash and Leek Puree

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Summer Squash and Leek Puree
Review 1 for Summer Squash and Leek Puree
5 out of 5
5 out of 5
LisaHur
,Seattle
,WA
October 8, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
0points
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Took my breath away!
October 8, 2014
I used a volunteer summer squash from the garden whose variety I was uncertain of. Such a non-issue in the end. As soon as I tasted it after the puree my eyes lit up and I had to ask myself if this was possibly the best squash soup I've ever had. Doesn't even need the milk. Doesn't even need any salt/pepper. Used fresh chives and dried basil. Yum! So healthful and clean. I 100% recommend giving this recipe a try!
Pros: Good Value, Healthy, Adaptable, Will Make Again, absolutely delicious
Cons: skinning and slicing squash
Review 2 for Summer Squash and Leek Puree
5 out of 5
5 out of 5
JezzAbell
,Santa Rosa
,CA
August 5, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Quick n Easy n Yummy
August 5, 2012
A great way to use the abundance of squash in my garden. Lovely lunch on a cool Sunday afternoon.
Pros: Quick, Easy, Healthy, Appearance, Will Make Again