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Sunny Summer Squash Soup

From Farm Where Life is Good

<p>This is one of the <span class="caps">BEST</span> soups out there&#8230;yes, truly. Depending on what&#8217;s in season, I modify it a bit (no potatoes&#8212;&gt;more squash, no celery&#8212;&gt;1 tsp celery seed, etc.) For canning, I leave it chunky and puree when I am about to serve it, come winter. (It cans really well.)</p>
Source: Don't remember; I have modified it so much... (Entered by Lara Rasmussen Anderson)
Serves: 4-6, depending on appetites

1 large onion, white or yellow; chopped
3 cloves garlic, minced
1 small pepper, hot; chopped
2 ribs celery, chopped
2 medium potatoes, peeled and diced
1 1/2 # squash, summer
1 pinch white pepper
4 cup broth, vegetable
1 tsp oregano
1/2 tsp tumeric
2 Tbsp nutritional yeast
1 Tbsp tahini
sea salt, to taste
1 small pepper, sweet red; slivered for garnish

Step by Step Instructions
  1. Saute onion w/ water until translucent; add garlic and pepper for 1 more minute.
  2. Add all remaining ingredients except nutritional yeast, tahini and garnish peppers. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.
  3. Remove half of the soup and put it into a blender and puree gradually ramping up to high speed until completely smooth. (Be careful--hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.)
  4. Once it's blended, pour the soup into another pot. Add the remaining soup to the blender, along with nutritional yeast and tahini, and blend well.
  5. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.