Follow this recipe to prepare delicious creamy – and totally dairy free – squash soup.

Directions

Prepare the Soup

1. In a six-quart pot, brown flour in oil until light brown.

2. Blend or process until smooth.

3. Add all ingredients and cook over medium-low heat for one and a half hours.

4. Serve with Homemade Garlic Croutons or soup nuts.

Variations:

For greener soup, cook whole carrots and remove before blending.

Credits

Photography and Styling by Elazar Klein Studio

Recipe tags

Blended soups Courgettes Squash soup Vegetable soups Zucchini Zucchini soup Zucchinis

Creamed Zucchini Squash Soup (Non-Dairy)

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Chaya Stamm

2 years ago

I made this in my pressure cooker with the following adjustments:
I cut all the pieces into large chunks, since blending anyway;
Replaced parsley with some parsley from a spice container;
Used a few cups of water less – 3 quarts is too much for a pressure cooker;
Added a tablespoon of chicken soup mix when I was done because it wasn’t that flavorful;
Cooked on high for 25 min, opened after 30 minutes of pressure easing slowly