Squash, Leek, And Watercress Soup

Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins

Ingredients

• 6 medium leeks


• 1/4 cup unsalted butter, melted (i use i can't believe it's not butter)


• 3 lbs yellow squash, chopped


• 8 cups chicken broth


• 2 cups watercress leaves


• 1 dash hot sauce


• salt and pepper


• sour cream, thinly sliced yellow squash, watercress sprigs (optional)

Recipe

• 1 remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. chop leeks, and saute in butter in a large dutch oven for 5 minutes or until tender.


• 2 add squash, and saute for 4 minutes. stir in chicken broth. bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.


• 3 transfer mixture in batches to a blender (i use a handheld blender and leave everything in the pot). ladle soup into soup bowls. garnish, if desired.