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.
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