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2 LB Yellow Squash, thinly sliced

1 Cup Vegetable Broth

3/4 Cup Onion, chopped

1 TBSP Vegan Butter

1 TBSP Lemon Juice

1/8 Cup Vegan Parmesan or Nutritional Yeast

2 TBSP Fresh Parsley


In a large saute pan, add the vegan margarine (you could also use oil) and add the onion and sliced yellow squash. Saute until tender and golden.


Add the vegetables to a blender along with the broth and lemon juice + vegan parmesan or nutritional yeast (if using). Puree until completely smooth. Season with salt and pepper to taste.


Serve warm with a garnish of fresh parsley.

Vegan Yellow Squash Soup

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