Cream of Zucchini Soup

 This is the perfect way to use the summer squash from the garden, or, if you are lucky enough to have friends grow and give them too you! This easy, delicately flavored soup showcases the squashes sweet summer flavor. I use zucchini but yellow squash would make a beautifully colored bisque as well.  I have made this with and without a vegetable bouillon or a veggie broth base, I enjoy both immensely, I’d say without the added flavor in the broth, it is a lighter taste, equally delicious just a matter of preference and also convenience, not everyone keeps bouillon in the house. Roasting the squash first enhances the overall flavor but it is also an additional step in the preparation that is not necessary for an amazing and quick to prepare soup.

Prep: 5 minutes, Time: 15-20 minutes

Cream of Zucchini Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 large zucchini, chopped, about 3c

1/4t cayenne pepper or chipolte powder

3T xvo

1/4t-grated nutmeg

1T mirin  or white wine (but if white wine is in the house, I am most likely drinking it, not using to to cook with!)

1t maple syrup, sucanat, or raw agave

4c boiling water

1t salt or to taste

freshly cracked black pepper

Cashew heavy crème:

3/4c cashews

1c water

Bring 6c of water to a boil (in case you need more than called for)

In a large soup pot, add the olive oil and sauté the onions until golden and soft. Add the zucchini, salt, white and red pepper. Continue to sauté until the zucchini softens and turns bright green. Add the mirin and maple syrup and cook for 2-3 minutes or so. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the zucchini soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

For the crème:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.