It’s Monday already? Feels like I was just there. One thing I did not do enough of this weekend was relax. I got a lot done and crammed most of what I wanted to in, but weekends shouldn’t be so tiring. Especially when facing hours of nap-inducing training seminars. I typically choose quicker recipes for dinner on Mondays and decided to go with a cream of yellow squash soup kicked up with dill and dehydrated Thai peppers because I’m still getting plenty of yellow squash and Thai peppers from our garden.
Cream of Yellow Squash Soup
- 1 cup water
- 4 medium yellow squash, peeled and chopped
- 2 stalks celery, chopped
- half lemon, juiced
- 2 tbsp. olive oil
- 1 tbsp. mellow white miso
- 2 cloves of garlic
- 1 tsp. pink salt
- 1 dried Thai pepper
- 1 avocado, mashed
- 2 tbsp. fresh or dried dill
Simply toss all ingredients into a blender and blend until smooth. Peeling yellow squash is not easy, I ended up cutting them in sections of 4 then cutting the skin off in chunks from each section. My blender handled the ingredients wonderfully and the end result was excellent. It had a creamy flavor with plenty of kick and the red Thai pepper bits added festive color. Again, it would have been nice to warm it up a bit with a Vita-Mix on this chilly, fall evening, but soon :-)
