My friend, Suzanne Seldes, heard that I was adopting a vegetarian lifestyle and took the time to dig this recipe out of her archives for me. I think that was just so awesome and thoughtful of her and I am so very appreciative. This is a delicious soup that takes advantage of the Yukon gold potato’s buttery texture and deep rich flavor. Summer squash is in season now so I thought it was the perfect time to give it a try. It tastes like a cream soup without the cream! I loved it! This could easily be adapted to a vegan dish but I wanted to follow the instructions the first time around.

Yellow Squash and Potato Soup Ingredients

• 3 Yellow Summer Squash
• 1 Pound of Yukon Gold Potatoes
• 4 Cups of Vegetable Stock
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons of Dry Dill Weed
• 1 Sliced Scallion to Garnish
• Salt and Pepper to Taste

Instructions

1. Cut squash into 2-inch pieces, leaving the skin on and place into a large soup pot or dutch oven.
2. Peel and dice the potatoes into 1-inch cubes
3. Cover the vegetable with stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the squash and potatoes are tender.
4. Add 1 tablespoon of the dill, butter, salt, and pepper. Remove from heat and let it rest for 10 minutes.
5. Puree the soup in small batches in a food processor or blender. Return to the cooking pot, stirring in the remaining 2 tablespoons of dill, and heat through.
6. Sprinkle sliced scallions on top just before serving. Add a few croutons if you like!