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Parve
Easy
1 Hour, 50 Minutes
Diets 
Follow this recipe to prepare delicious creamy – and totally dairy free – squash soup.
2 tablespoons oil
2 tablespoons flour
1 onion, minced
3 carrots, grated
2 potatoes, cubed
2 stalks celery, diced
1 parsley root, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon paprika
1 tablespoon salt
2 large zucchini, unpeeled and cubed
3 quarts water
In a six-quart pot, brown flour in oil until light brown.
Blend or process until smooth.
Add all ingredients and cook over medium-low heat for one and a half hours.
Serve with Homemade Garlic Croutons or soup nuts.
Photography and Styling by Elazar Klein Studio
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I made this in my pressure cooker with the following adjustments:
I cut all the pieces into large chunks, since blending anyway;
Replaced parsley with some parsley from a spice container;
Used a few cups of water less – 3 quarts is too much for a pressure cooker;
Added a tablespoon of chicken soup mix when I was done because it wasn’t that flavorful;
Cooked on high for 25 min, opened after 30 minutes of pressure easing slowly