Servings: 3-6

2 1/2 lbs zucchini (unpeeled), cubed (any size, but with skin that you can scrape off with your fingernail

1 Tbs extra-virgin olive oil

4 cloves garlic, sliced

2 3/4 cups “chicken-style” vegan broth 

3 Tbs nondairy milk

3 Tbs silken tofu OR raw cashews (soak cashews in hot water for 10 minutes and drain well)

salt and freshly-ground pepper to taste

vegan parmesan substitute (commercial or my recipe)

Preheat the oven to 400ºF.

Mix the zucchini cubes and olive oil on a baking sheet.  Roast in the oven, stirring now and then just until tender and only beginning to brown—you don’t want any charring or too much browning.

Add the roasted zucchini and the sliced garlic to the broth and simmer for 5-10 minutes.  Puree it right in the pot with a stick/immersion blender, leaving it slightly coarse. (OR puree 2/3 of the mixture in a blender-- take cap off the lid to allow hot steam to escape and cover it loosely with a folded tea towel-- and then add back to the pot.)

Blend the nondairy milk and the silken tofu or cashews in a blender or with a stick/immersion blenderuntil smooth.  Add the resulting "cream", and taste for salt and pepper. Heat briefly. Serve with vegan parmesan  sprinkled on each serving.