Yellow Summer Squash Soup With Sage And Thyme | Paula Deen

Ingredients

• 1 pound yellow crookneck squash
• 1 medium leek
• 1 large yellow onion, peeled and sliced thin
• 2 tablespoons unsalted butter
• 1 cup homemade chicken broth or ½ cup canned broth mixed with ½ cup water
• 1 bouquet garni made with a sprig each of thyme, parsley, and sage
• salt
• white pepper
• 2 cups half-and-half
• ¼ cup heavy cream (optional)
• 4-5 fresh sage leaves, thinly sliced, or 1 tablespoon chopped fresh chives