30-Minute Squash Cream Soup (Gf, V)


  • 2 medium yellow squashes, chopped
  • 1 teaspoon of vegetable bouillon
  • 3/4 cup of water
  • Small amount of oil for pan
  • Salt and pepper to taste
  • 2 tablespoons of nutritional yeast
  • Other herbs/spices of your choice (optional, I used garlic powder, onion powder, and rosemary)
  • Cilantro or parsley for garnish (optional)


Heat a pan to medium heat with a small amount of oil. Sauté until tender. Let the squash cool and add it to a food processor with your nutritional yeast. Blend until smooth.

In a saucepan, combine your water and bouillon. Bring to a boil. Add your squash, salt, spices, herbs, and pepper. Reduce to a simmer and cook, stirring frequently, until thick and creamy. Enjoy!

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