Creamy Summer Squash Soup

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This makes a really big pot of soup. Freeze any leftovers.

I used 4 of the summer squashes I got in the CSA – a patty pan, a zucchini, a zephyr, and a yellow zucchini.

Makes 8 bowls

1 onion
1 clove of garlic
4 summer squash * (any combo)
4 cups vegetable stock
1 cup roasted cashews
Olive oil
S and P

Roast the cashews in a 350 oven for 7 to 10 minutes, until toasted.

Rough chop the onion and garlic. Add to a soup pot and cook in a small amount of oil until softening. Rough chop the squashes and add to the pan. Add veg stock and bring to a boil. Simmer until everything is soft. Season with salt and pepper.

Add the entire pot plus the cashews into the Vitamix or blender and blend until completely smooth. Enjoy!

* CSA 2013 Week #7

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