1 Large Onion, minced
4 tablespoons olive oil
3 Cloves Garlic, minced
3-6 summer squash, cubed (or zucchini or a combination of both)
1/4 cup rolled oats or a potato
3 tablespoons sweet white miso or salt to taste
1. Saute garlic and onion in olive oil until translucent, add squash and continue to saute for approximately 3 minutes.
2. Add enough water or light vegetable stock to just cover vegetables. Sprinkle oats into soup or a chopped potato and let it simmer until the squash is soft, about a 1/2 hour.
3. Add Miso and process soup in food processor or use immersion blender until it is smooth and creamy. Serve plain or with a dollop of pesto on top.
This same recipe (minus the pesto condiment) works very well with carrots (add some fresh ginger at the end for gingered carrot soup), broccoli or cauliflower.