Zucchini Bisque

 This quick and easy soup is a tasty way to use up abundant zucchini on a cooler summer day.

Saute:

2 medium onions, coarsely chopped

1/4 cup olive oil

Then stir in:

2 to 2-1/2 pounds diced zucchini

4 cups vegetable stock (I used water and 4 tsp. McKays Chicken Style Seasoning)

1-1/2 tsp. dried basil

2 tsp. salt

1 tsp. onion powder

Bring to a boil and simmer 15 minutes or until zucchini is soft. Puree with a hand blender or in a regular blender. 

Blend the following:

1-1/2 cups water

1 cup raw cashews

 

Stir into the finished soup. Heat and serve.