Summer Squash Soup

I can’t cease soup-making even in 80 degree weather!

This soup is unbelievable…perfect taste, perfect consistency, and it’s creaminess gives it an almost buttery flavor. It’s made almost entirely of one of my favorite seasonal veggies-summer squash!

1 1/2 lbs summer squash (about 5 small ones)

4 1/2 cups vegetable broth

1 cup coconut milk

2 cups chopped Yukon gold or yellow potatoes

1 1/2 cups chopped yellow onion

1/2 cup chopped celery

4 cloves garlic, minced

3 tbsp nutritional yeast

2 tbsp olive oil

1 tsp sea salt

1 tsp dried oregano

1/2 tsp white pepper

1 cayenne pepper, minced

  • Over medium heat cook olive oil, onions, garlic and cayenne pepper for 6-7 minutes
  • Add all remaining ingredients EXCEPT coconut milk and bring to a boil
  • Once boiling, bring to low heat and cook, covered, for 35 minutes
  • Remove from heat and stir in coconut milk
  • Transfer soup to blender in batches and blend until smooth

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. All your recipes look amazing ! thank’s for the lovely blog 😉 your recipes are great inspiration !!!! thought You might like this http://purevegetarianbites.wordpress.com/

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