Easy Leek and Yellow Squash Soup

 This easy Leek and Yellow Squash Soup is incredibly rich, and full of flavor - great for a cold day!

Don’t you just love recipes that require minimal ingredients but turn out amazingly well? 

Here’s a great one to keep in mind next time you pick up Leeks and Squash – or, if you have them in your garden. This soup is so incredibly easy to put together ~ not only does it combine the wonderful, mild taste of leeks, it incorporates a single yellow squash to make a thick, creamy soup that’s enough to feed 6.

Serve alongside your favorite roll, and sandwich for a well rounded meal.

This Leek and Yellow Squash Soup is incredibly rich in taste - great for a cool day!

We were able to use a single leek and single squash to put this easy soup together ~ it requires only a few minutes to cook, and it’s best eaten topped with parmesan and a little basil.

Dip the buttered rolls in the soup to enjoy the flavors – the soup is so incredibly flavorful you might even just want to lick the bowl when you are done.

Easy Soup with Leek and Yellow Squash
A single leek, and yellow squash cook up to be a rich, satisfying soup for a cool day.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 3 Tbsp Butter
  2. 3-4 cloves Garlic, minced
  3. 1 Leek, chopped (white & light green part only)
  4. 1 Yellow Squash, sliced thin
  5. 4 C. Chicken Broth
  6. 1/4 C. All Purpose, Unbleached Flour
  7. 1/2 - 3/4 C. Heavy Cream OR Half & Half
  8. 1 1/2 tsp Salt
  9. Pepper (to taste)
  10. Basil & Parmesan Cheese (Optional - for garnish)
Instructions
  1. In your Instant Pot, add 3 Tbsp butter and saute the leeks, squash and garlic until the leeks and squash are soft - 4-5 minutes.
  2. Stir in 1/4 C. flour, ensure you coat all the vegetables.
  3. Add the chicken broth. At this time, let the Instant Pot stay on Saute until the chicken broth picks up the flour and thickens just a bit.
  4. Turn OFF the Saute function.
  5. Place the lid on the Instant Pot, close the valve, and push manual (high) for 2 minutes..
  6. Once the pot beeps, let the pressure release naturally. Squash should be soft at this point.
  7. With your immersion blender, blend the contents of the soup - leeks will not blend completely (that is ok!) If you are without an immersion blender, carefully pour the soup into your blender & blend until the squash is smooth.
  8. Pour the soup back into the Instant Pot, and add the half and half or heavy cream. Start with 1/2 C. and opt for an extra 1/4 C. if you want your soup a little less thick.
  9. Turn the Instant Pot back to saute to let the flavors blend, stir frequently and let the soup thicken for 2-3 minutes. You must stir often or the milk will find itself scorching the bottom of the pot - you don't want that.
  10. Turn the Saute function to OFF.
  11. Ladle into bowls and garnish with parmesan cheese and basil.
Notes
  1. Refrigerate leftovers for up to 72 hours (3 days); or, place in freezer bags and lay flat in freezer for up to 4 months.
Adapted from Rebooted Mom
Adapted from Rebooted Mom
Instant Pot Recipes http://recipesforinstantpot.com/
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