There are a couple of soups I always keep on rotation at the house, this being one of them. Summer squash is grown in abundance almost year round in South Florida, and since all of my produce comes from a locally sourced organic South Florida CSA (community supported agriculture) I tend to see a lot of this stuff. For a while I was so tired of seeing all the summer squash in my box every week but this soup has become my saving grace.
2 small yellow squash, cut into 1/2 inch rounds
1 medium zucchini, cut into 1/2 inch rounds
3 baby bok choy
3+ tablespoons olive oil, divided
1 yellow onion, diced
4 garlic cloves, crushed
3 cups Better Than Bouillon vegetable base*
1/3 cup basil leaves
3 tablespoons raw cashews
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
Pinch of red pepper flakes
Juice of half a lime
*Better Than Bouillon vegetable base is my go to broth. The quality and taste of a soup is in direct correlation to the type of broth you are using. I have found it in the health food aisle at Publix and at Whole Foods. If you have a vegetable broth you prefer, feel free to use it!
Thoroughly wash the bok choy, they are notorious for being full of sandy dirt. Cut the ribs into 2-inch pieces, setting them aside. Cut the leafy greens into thin strips, set aside in a separate bowl.
In a large stock pot over medium heat add in 2 of the tablespoons of olive oil, once hot add the diced onions and saute until slightly browned. Toss in the crushed garlic and saute for another minute. Add in the yellow squash, zucchini and bok choy ribs, sauteing for five minutes.
Add in the broth and bring it to a boil before reducing it to a simmer. Once simmering, place a lid over top and cook for 15-20 minutes, until the squash is soft and the bok choy tender.
Take off the heat and add in the raw cashews, basil leaves, nutritional yeast, salt and pepper. Once cooled, transfer the soup to the blender in batches and blend until smooth. Return soup back to stock pot to reheat.
While the soup is reheating: in a small saute pan over medium heat, add in the remaining 1 tablespoon of olive oil, once hot toss in the bok choy greens, garlic powder, and a pinch of red pepper fakes. Saute until the water cooks out and they shrink up. Stir in the juice of half a lime and remove from heat.
Ladle the soup into bowls, topping each bowl with a spoonful of the greens and a drizzle of olive oil.
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