Tuesday, August 24, 2010

Creamy Summer Squash Bisque

Please forgive these not-so-nice pictures.  But, this soup is really comforting and delicious!

You'll need:

3 large summer squash, cut into cubes
1 large onion, diced
3 garlic cloves, minced
3 yukon gold potatoes, cubed
1 1/2 tbsp. Veggie - Better Than Bouillon (or any vegan bouillon - or sub vegan broth) mixed with 10 cups of water
2 tbsp. extra virgin olive oil
1/4 -1/2 cup plain vegan creamer (I used soy)
salt/pepper to taste
fresh parsely, optional

In a large pot heat the oil; add the onion and garlic & cook until translucent.  Next add in the summer squash and cook until soft.  Add in the rest of the ingredients except the soy creamer and parsley.  Let simmer on low for 35 minutes or until potatoes are soft.  I used an immersion blender and blended soup right in the pot until creamy.  If you don't have an immersion blender, wait until the soup cools down and use your blender or food processor. Once you get the consistency you want then you add in the soy creamer.  Season to taste and cook an additional 5-10 minutes.  Garnish with parsley, if using.  Enjoy!  :)

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