Summer Squash “Vichyssoise” by Jill Nussinow, MS, RD --The Veggie Queen
Serves 6
I like this soup because it tastes so fresh, is low in fat and can be served hot or cold.
2 teaspoons olive or canola oil (optional)
1 cup chopped onion
1 ½ cups diced new potatoes
3 ½ cups water
3 cloves garlic, minced
½ tablespoon chicken flavored or vegetable broth powder
4 cups sliced summer squash, use a mixture of pattypan, zucchini, scallopini, crookneck or Ronde de Nice
½ cup chopped basil
1 cup multigrain, rice or soy milk
Salt and freshly ground pepper, to taste
Basil sprigs, for garnish
Heat the oil in a large pot. Add the onion and cook over medium heat for 2 minutes. Put in the potatoes and about ¼ cup water to keep the vegetables from sticking. Cook for about 10 minutes, adding more water if necessary. Add the remaining water, garlic, broth powder and squash. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the basil and cook another 5 minutes or until the squash is soft. Blend with an immersion blender or in the blender or food processor, in 2 batches, until smooth. Return to the pot, if using a blender or processor. Add the milk and heat through. Serve immediately or chill and serve cold. Garnish with basil sprigs.
If this soup is not flavorful enough for you, add lots more basil or your favorite herb or spice.
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