CHILLED SUMMER SQUASH SOUP RECIPE - (5/5)

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Chilled Summer Squash Soup Recipe - (5/5) image

Provided by Kathy_Hester

Number Of Ingredients 8

4 cups yellow summer squash, chopped
3 cups water
1/3 cup cashews
3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
2 (4-inch) sprigs of fresh thyme (or 2-teaspoon dried)
1 (2-inch) sprig fresh rosemary (or 1/8-teaspoon ground dried)
2 garlic cloves, minced (or 1/2-teaspoon granulated)
Salt and pepper, to taste

Steps:

  • Add everything except for the salt and pepper to a 4 quart slow cooker and cook on low for 3 to 4 hours. Or you can put it all in a large sauce pan and cook over medium heat for 10 to 15 minutes. Puree the mixture in a blender or food processor and chill for at least 2 hours before serving. You can play with the herbs in this and lemons balm, lemon basil or even mint would make a tasty addition.

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