Creamy Summer Squash Soup

This was a recipe that I was nervous about while it was cooking, but once it was done and I tasted it, I couldn't stop tasting it. 😀

The way the seasonings and the flavors of the veggies came together was absolutely delicious. I think this recipe is best when the summer season ends. All the hard work you've been doing in your garden will pay off.

When researching recipes similar to this one, I found many that incorporated sweet corn. I wanted my dish to be savory, so I omitted the corn.

These are the ingredients you will need:

• 2 yellow squashes sliced
• 2 zucchinis sliced
• 1/2 large onion diced
• 1 large carrot sliced
• 1/2 c. Hope and Sesame Unsweetened Sesame Milk/ or Half and Half
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1 tbsp basil
• 1/2 tbsp black pepper
• 2 c. hot water
• 1 Knorr chicken flavor bouillon cube

Let's get into this recipe. Since my vegetables were not ready for picking in my garden, I headed to the grocery store for fresh produce. 

The zucchini was abundant and colorful. However, the yellow squash left a bit to be desired. I did my best and picked two of the best-looking I could find. 

I already had an onion hanging out in the pantry, so I didn't need to grab one. I did need green onions, though. My local market had a deal where bundles were $1 for 3. Yay!👍

Armed with everything I needed, I headed home to make a soup I hoped would taste as good as I had imagined. This is how I made it.

Start by microwaving 2 cups of water and adding 1 Knorr Chicken Flavored Bouillon Cube. Set it aside to allow the cube to soften and dissolve while preparing the rest of the ingredients.

Slice the zucchini, yellow squash, and carrots, and dice up half of a yellow onion. I don't know why but chopping the ingredients is my favorite part of cooking. And eating it, of course.

Melt about a tablespoon of butter in a large saucepan and toss in the onions to cook until they are translucent. Then add the zucchini, squash, and carrots.

Let everything cook for 3 minutes before adding the water, sea salt, black pepper, garlic powder, and dried basil.

Bring everything up to a boil and allow everything to cook for about 20 minutes or until the veggies are tender. Remove the veggies with a strainer and place them in a blender. 

My advice, add 1/2 cup of Hope and Sesame Unsweetened Sesame Milk to the blender with the vegetables. I like doing it this way because it has a chance to blend well with the veggies instead of partially stirring it into the soup mixture afterward. 

Once everything is blended, pour it back into the pot and stir while bringing it back to a boiling temp. Allow everything to cook for another 5 minutes and serve with rolls or French bread. 

I can't wait to hear what you added or changed about the recipe. After all, this is why we share recipes, isn't it?