Enjoy when summer squashes are plentiful or any time!
6 T butter
3 leeks, white part only sliced and washed
4 garlic scapes, sliced (you can substitute 8 cloves of garlic)
4 medium yellow squash, sliced
3 medium zucchini, sliced
Fresh Sage, 3 stems, about 8 – 10 leaves chopped
Water to cover plus one inch
2 T vegetable or chicken stock
1 cup of cream
Salt to taste
Melt the butter on a large soup pot. Add the leeks and garlic scapes and brown lightly.
Add the two types of squash and stir until coated with the butter. Add the water, bring to a boil and cover. Let simmer 30 minutes or until the vegetables are soft.
Puree the soup with an immersion blender. Add the cream and salt to taste
Serve hot or cold.