Ingredients
– 4 cups of diced yellow squash
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 2 cups of vegetable broth
– 1 cup of almond milk
– 1 teaspoon of olive oil
– Salt to taste
– Pepper to taste
– 1/2 teaspoon of dried thyme
– Fresh parsley for garnish
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot. Cook until the onion becomes soft.
3. Stir in the diced yellow squash and cook for about 5 minutes.
4. Pour in the vegetable broth and almond milk. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the soup until creamy and season with salt, pepper, and thyme. Serve hot and garnish with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
cheeseofchoice.org