Summer Squash Cream Puree

Super EASY – 5 minutes to prepare, 5 minutes to finish and serve when done.

This is a light and delicious full flavored soup that would be great as a starter for a full meal or served with a salad as a light summer meal.  This is late in the season for a soup like this, but I am sure some of you still have a few zucchini, pattypan's, or yellow summer squash in the fridge that need to be used up.  Add some chili sauce or Tabasco for some heat if you would like and if it is closer to fall than summer some additional coconut milk for a creamier soup.

I used a 3 ½ quart crock pot for this recipe and this made about 8 cups of soup. 

4 to 5 cups of roughly chopped summer squash

4 cloves garlic

4 cups water

1 cube vegan vegetable bouillon – Rapunzel Brand

1 T garlic lovers (can sub 2 tsp. granulated garlic)

¼ cup light coconut milk – add more for a denser creamier soup

Juice of one lemon

5 leaves fresh basil or 1 ½ T dried basil

Salt and pepper to taste

Tabasco 

Roughly chop the squash into pieces, peel and smash the garlic and 

add the water, garlic lovers and bouillon to the crock pot.  Turn on low and cook covered for 6 to 8 hours.  I did mine for 6 hours over night and on the warm setting until I got up another 4 hours or so. 

When you get home, use a blender on the counter top or an 

immersion blender right in the crock pot to puree the ingredients.  The immersion blender is less mess and clean up but the puree may not be as creamy.  If you are using fresh basil add it during the puree process, dried can be added at the end.  Reheat the soup, adjust your seasonings; add lemon juice and coconut milk and serve.  

Note - If you don’t have access to Rapunzel brands which are produced in Germany but available locally in most cases, you can use any brand that you have access too or you can substitute ½ the water with veggie stock. I suggest that you look on amazon for some to stock up for the future.  They have salted and unsalted as well as other products to choose from.