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!
Absolutely. Yes. Making this. Sounds like the perfect use for those ubiquitous summer squash!