The summer squash makes this soup creamy and smooth without adding a starchy potato. Float homemade crusty croutons on top as an alternative to serving with flatbread on the side.
Author:Mary Leir
Prep Time:10
Cook Time:40
Total Time:50 minutes
Yield:4 Servings 1x
Ingredients
Scale
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium summer squash, cubed
6–8 spring onions (or yellow onions), trimmed and thinly sliced
2 garlic cloves, minced
1 cup dry white wine
2 tablespoons nutritional yeast
1/2 teaspoons coarse salt
1 cup homemade or low-sodium vegetable stock
1 cups unsweetened soy or almond milk
2 tablespoons vegan margarine
1 tablespoon lemon juice
Slice onion greens for garnish
Basil chiffonade for garnish
8 pieces crisp flatbread, for serving
Instructions
Slice the light green part of the onion into thin slices for garnish and set aside.
Heat oil in a large pot over medium-high heat. Add summer squash and onion slices (from the bulb). Cook, stirring occasionally, until onions are translucent but not brown and summer squash has released most of its liquid, about 15 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Pour in the white wine and cook another 5 minutes, until most of the wine is evaporated.
Stir in the nutritional yeast, salt, and broth. Bring to a simmer and cook for 15 minutes.
Stir in the unsweetened milk, vegan margarine, and lemon juice. Remove from heat and let cool for 5 minutes.
Working in batches, puree the soup in a blender until smooth. Pour the blended soup back into the pot and reheat if needed.
Pour soup serving dishes, drizzle with oil and garnish with sliced spring onion greens, basil chiffonade, and freshly cracked pepper.