Cream of summer squash (vegan)

[Guest guest]

Here is something I made with squash and dill from the garden.

 

Cream of summer squash

 

Green sunburst squash (a basket full)

2 large baking potatoes

2 large yellow onions

4-5 bay leaves

vegetarian broth (1 quart or 2-3 tbsp in water)

Water as needed

silken tofu 20 oz - you can also use regular tofu

Chopped fresh dill

2 tbsp light yellow miso

1 tsp white pepper

olive oil for sautéing

add salt to taste

 

Coarsely chop onions, potatoes and summer squash, sauté in hot olive oil and add

bay

leaves – sauté for a few minutes and add broth, water. Cook until all veggies

are tender

and allow to cool. Add the rest of the ingredients, remove the bay leaves and

blend to a

smooth thick soup. Add more water or veggie broth if it is too thick. Add salt

to taste and

white pepper.

 

(if you have an immersion blender, remove the bay leaves and blend warm or hot,

careful!)

 

This can be served cold or hot, so heat the soup if you want to serve warm.