Summer Squash Soup

I made this soup last night for book club.  The soup is creamy, yet light because of the fresh summer vegetables.  I prefer it served warm.  I also will try it with cauliflower next time in place of half the potatoes.

Summer Squash Soup

Ingredients

2 Tbsp olive oil (or vegetable broth)

2 spring onions with tops, chopped

2 Tsp salt

1/4 Tsp red pepper flakes 

2 Tbsp fresh rosemary, chopped

1 lb yellow squash, sliced into 1/2 inch pieces

1 lb zucchini, sliced into 1/2 inch pieces

1 lb white potatoes, peeled & cut into 1/2 inch cubes

3 cloves garlic, chopped

4 cups vegetable broth

1 cup unsweetened soy milk (or almond)

Preparation

Heat oil in large pot over medium heat.

Add onions and next 6 ingredients through potatoes and sauté until vegetables begin to get tender - approximately 8 minutes.

Add garlic & saute 2 minutes longer.  Cover with stock and bring to a boil.

Cover pot and let simmer 15 minutes until potatoes are soft.

Remove from heat and allow to cool slightly.  Add milk & using an immersion blender (I used my Vitamix & pureed it in 2 batches), puree until smooth.

Serve warm or refrigerate and serve cold on a hot day.  

'til the bowl is empty-

leanne