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:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(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
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
Review 2 for Summer Squash and Leek Puree
5 out of 5
5 out of 5
Einer2
Hilliard Ohio
July 19, 2010
Would You Recommend? Yes
0points
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Summer Comfort
July 19, 2010
A great way to use the excess of summer squash from my front yard garden! Agree with previous reviewer, it takes more than 5 minutes to lightly brown the squash, but other than that no adjustments needed. Next time I might add a bit of smoked paprika for a different flavor
Review 3 for Summer Squash and Leek Puree
4 out of 5
4 out of 5
Anonymous
St. Louis, MO
June 6, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Simply Super Squash Soup
June 6, 2010
This was incredibly easy to make, although, I would say it took more than five minutes to lightly brown the squash. Always important to use primarily the white only the very light green part of the leeks or you will not get the lovely yellow color shown in the picture. I used skim milk, as that was all I had, 2% or whole milk would be better. All that aside, the soup was lovely, and I'm certain it will be just as good chilled. Maybe with a dollop of plain yogurt. A couple of drops of red chinese chili sauce for the color would be great as well.