Although yellow, or summer, squash is more in season in the warmer months you may have some left from your garden so you can use it up in this soup. If you do not have, or can’t find, yellow squash you can use zucchini instead.
Course
Soup
Cuisine
American
Keyword
living meatless, plant-based, recipe, soup, vegan, yellow squash and quinoa soup
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
AuthorRachel Joy Olsen
Ingredients
1cupquinoa,dry
2cupswater
1Tbsp.coconut oil
3/4cupsweet onion,chopped
2large yellow squash,thinly sliced
1cupvegetable broth
1Tbsp.lemon juice
2Tbsp.nutritional yeast
Pinchsea salt and ground black pepper
1tsp.sriracha
2tbspfresh parsley
Instructions
Begin by cooking the quinoa.
Place dry quinoa in a pot with 2 cups of water.
Bring to a boil, reduce heat and simmer for 15 minutes.
Set aside.
In the meantime, heat the onion in coconut oil in a large pan until tender.
Add add yellow squash and sauté until tender and golden.
Place the vegetables, broth, lemon juice and nutritional yeast in a high speed blender.