When I have more squash and potatoes than my kitchen can hold, I make this decadent curried summer squash soup. The left-overs freeze beautifully, so make a huge batch to freeze in quart size baggies for a warming winter treat. It's a great way to preserve a large squash harvest, and it'd a crowd pleaser the whole family will love! To add a protein boost, pan fry small cubes of seasoned, extra firm, tofu to add as a toping before serving.

Dairy Free Cream of Zucchini Soup