This is a very simple, delicious way to prepare the bounty of squash this season!
You could make this soup with asparagus too & it would be sooo yummy!
7small zucchini/yellow squash
onion & garlic
2 c flavorful broth/your fave bouillon
almond milk (or whatever milk you use!)
1 T vinegar (white wine/apple cider/rice wine)
salt & pepper
basil or cilantro
parmesan
Heat olive oil in a large pot.. add onion and cook for several minutes until it is transparent. Add the garlic and cook an additional minute. Then add all the zucchini.. stir often until the zucchini is soft & delicious. Put it in a blender and slowly add almond milk.. about a cup, or more if you need too. Add it back to the pot. Stir in more milk/water until you reach your desired consistensy.. add 1-2 servings of bouillon and bring to a simmer. Season to taste with salt & pepper then garnish with parm & fresh herbs.
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