Summer Squash Soup

Loved the flavors in the soup I made tonight!  I found the the recipe on Martha Stewart's website, which has been a reliably good source of recipes for me.  The only modification I made to the recipe was to use an immersion blender instead of a food processor to puree the soup.

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1 tablespoon unsalted butter
1 medium leek (white and pale-green parts only), thinly sliced and thoroughly rinsed
2 small garlic cloves, minced (divided)
Salt and freshly ground pepper
2 1/4 pounds yellow summer squash, trimmed and cut into half moons
2 cups vegetable broth
2 cups loosely packed fresh basil leaves
1/3 cup olive oil