Recipe: Summer Squash Soup

Ingredients

• 2 Tbsp. Vegan Margarine (I used Pure)
• 2 yellow Summer (medallion) squashes, thinly sliced (reserve a few slices)
• 1 litre vegan bouillon
• I large onion, roughly chopped
• Juice of two lemons
• 2 Tbsp. Nutritional Yeast (nooch)
• To Garnish:
• Reserved squash slices
• drizzle of avocado oil (or olive oil)
• 2 Tbsp. Fresh Parsley sprigs

Instructions

1. Preheat the oven to 200oc/180oC/Gas 5
2. Heat the vegan butter in a large saucepan
3. Add the onion and sliced yellow squash
4. Sauté until tender and golden
5. Meanwhile lay the reserved slices on a baking paper lined baking tray
6. Drizzle with the oil and roast until well browned
7. Pour the stock, nooch and lemon juice over the vegetables in the pan and simmer for a further 10-15 minutes
8. Blend until completely smooth
9. Season with salt and pepper to taste
10. Garnish with the roasted squash slices and the parsley sprigs
11. Serve warm with a garnish of fresh parsley.

http://www.thisisnotadiet.uk/2018/07/18/recipe-summer-squash-soup/