Truth be told, the day I made this soup I had other plans entirely. I was making breakfast. A soup was the last thing on my mind until I overcooked the zucchini for a planned egg scramble. Whoopsie!
Also, I know the recipe says squash and I used zucchini. You can use acorn, butternut. Heck, try any squash. I really think they'll all work.
With my overcooked zucchini staring back at me with sadness, I decided to throw it in our blender. I added some water, whole walnuts, garlic, nutritional yeast, salt and pepper. Pressed the button and in about 30 seconds I had a wonderful "breakfast porridge." Wink wink. ;)
You bet we enjoyed this deliciousness for breakfast and I think this would make a lovely winter meal to warm up at the beginning of your day. The walnuts add a nice creaminess, very similar in texture to a cream of potato or a gazpacho soup.
Feel free to experiment with different squash. I'm sure a butternut would be AMAZING!
I finished off each bowl with a drizzle of our Cold Pressed Organic Walnut Oil. I put that stuff on everything, really.
Serving size: 2
Serve: Hot or Cold
1 Large Zucchini - cubed
3 C. Vegetable Broth or Water - just season a little more if using water
2 Cloves of Garlic
2 oz Nutritional Yeast
Salt & Pepper to taste
Cold Pressed Organic Walnut Oil - or any of your favorite finishing oils you have on hand
Sautee, or roast, zucchini with olive oil, salt/pepper - cook until tender. Once cooked, add to the blender and pour in water or vegetable broth, garlic cloves, nutritional yeast, and more salt/pepper. Blend until creamy.
If you prefer to cook your garlic, add to your zucchini when cooking.
You can also add a few more walnuts after blending for a chunkier version. Just place them in at the end and give a quick spin.
Season to taste, pour into a bowl and drizzle with any oil of your choice.