It's Yellow Squash Season - so we've whipped up a delicious summer squash recipe.
Slice about 2 pounds yellow squash in half lengthwise. Place skin-side up on aluminum foil lined cookie sheet sprayed with olive oil. Bake 45 minutes at 350 F. Remove from oven and let cool. Leaving skins on, dice.
Add diced squash to a blender or food processor along with 1 cup Mrs. Bryant's Vegan Chicken Broth, 1 Tbsp Mrs. Bryant's Colonial Williamsburg Spice Blend. Puree until smooth.
Puree may be served as-is or add 2 cups more Vegan Chicken Broth and reheat to make into a soup. Top with grated Sheep's Cheese.
Want it more savory? Add Wildwood's Hickory syrup and/or Mrs. Bryant's Germany spice blend.