Summer squash grows like crazy, and sometimes you’re stuck with more of these vegetables than you know what to do with! Quite a conundrum! What’s a savvy vegan and gluten-free chef to do? We wound up with an entire refrigerator drawer full of squash, and since we hate to see such a succulent vegetable go to waste, we turned a whole bunch of them into a creamy, rich soup!
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The soup tastes almost like it has dairy in it, but of course it doesn’t. Its rich flavor comes from the addition of nutritional yeast, which has the additional benefit of being packed with vitamins. This dish is incredibly easy to make, and it tastes delicious!
5 cups chopped summer squash (feel free to leave the skins on–we did!)
2 cups vegetable broth (check label, make sure there is no gluten)
1 medium-sized red onion, chopped
olive oil for cooking
2 tablespoons lemon juice
3-4 garlic cloves, minced
1/4 cup nutritional (brewer’s) yeast
dash of fresh ground pepper
dash of sea salt
chopped parsley, basil, or dill for topping (optional)
Thank you! ❤️
*Receipts will come from ISIPP.
Place the onions, garlic and squash into a skillet and sprinkle the contents with a dash of salt and pepper. Fry in olive oil for about 10 minutes until the squash and onions are soft and beginning to turn brown. Remove the pan from the burner.
Pour the contents of the pan into a blender or food processor. Add the lemon juice, vegetable broth, nutritional yeast and another dash of salt and pepper, then give it all a whirl! Combine the mixture thoroughly until your soup achieves a creamy texture.
Pour your soup into bowls and garnish with the chopped parsley, basil, or dill. You can serve this simple, but elegant soup as is (it makes a great lunch!) or with a side salad, and/or a loaf of gluten-free bread. It tastes divine — smooth and creamy! Your guests will be astonished that the soup has no milk in it. Not even plant milk! Wow!
Serves two people if you use large bowls, or three if your bowls are smaller. You can easily increase the size of this recipe to make more soup, and then freeze some for later. It keeps well in the refrigerator for 2-3 days and tastes even better reheated! Don’t let all that squash expire in your crisper! Make this soup today, and then some more tomorrow, and then the next day, and the next….
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