Golden Zucchini & Summer Squash Soup
You can never have too many soup recipes, so give Golden Zucchini & Summer Squash Soup a try. For $1.56 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 129 calories. This recipe serves 4. It is brought to you by Hummusapien. This recipe is liked by 614 foodies and cooks. A mixture of vegetable broth, yellow onion, raw cashews, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns a solid spoonacular score of 62%. Users who liked this recipe also liked Golden Summer Squash & Corn Soup, golden korean pancake with summer squash, and Golden Squash Soup.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
1 tsp minced garlic (2 cloves)
1 tbsp olive oil
¼ cup raw cashews, soaked
¾-1 tsp salt (to taste)
salt and pepper, to taste
4 cups vegetable broth
1 large yellow onion, sliced
1 medium yellow summer squash, diced
2 medium golden zucchini, diced (green zucchini is fine, too)
Equipment:
bowl
oven
baking sheet
pot
immersion blender
blender
Cooking instruction summary:
This step is optional, but it adds amazing creaminess to the soup. Soak cashews in a bowl of warm water for at least an hour or overnight for best results.Pre-heat the oven to 400 degrees. Spread diced vegetables in an even layer on a large baking sheet. Toss with olive oil and salt. Roast for 45 minutes or until nicely browned, stirring every 15 minutes to ensure even cooking.When the veggies are almost done roasting, heat a medium pot over medium heat. Sautee garlic in a bit of oil until lightly browned and fragrant.Add roasted veggies pot along with 4 cups of vegetable broth. Bring soup to a bowl and then reduce heat and simmer for about 20 minutes.Meanwhile, drain cashews but save about ¼ cup of water for blending. Blend cashews and water in a blender until completely smooth. It should resemble cream. Stir cashew "cream" into soup. Season with salt and pepper to taste.Blend/puree soup with an immersion blender or in batches in a regular blender.
Step by step:
1. This step is optional, but it adds amazing creaminess to the soup. Soak cashews in a bowl of warm water for at least an hour or overnight for best results.Pre-heat the oven to 400 degrees.
2. Spread diced vegetables in an even layer on a large baking sheet. Toss with olive oil and salt. Roast for 45 minutes or until nicely browned, stirring every 15 minutes to ensure even cooking.When the veggies are almost done roasting, heat a medium pot over medium heat.
3. Sautee garlic in a bit of oil until lightly browned and fragrant.
4. Add roasted veggies pot along with 4 cups of vegetable broth. Bring soup to a bowl and then reduce heat and simmer for about 20 minutes.Meanwhile, drain cashews but save about ¼ cup of water for blending. Blend cashews and water in a blender until completely smooth. It should resemble cream. Stir cashew "cream" into soup. Season with salt and pepper to taste.Blend/puree soup with an immersion blender or in batches in a regular blender.
Nutrition Information:
covered percent of daily need
