Pour the broth into a deep soup pot.
Place the squash, zucchini, scallions, and syrup in the broth. Add the cucumber and tomatoes. Simmer for 40 minutes, or until the squash is tender.
Using a large sieve and a large bowl, drain the solid ingredients, reserving the liquid.
Return the solids to the soup pot and, using an immersion blender (or potato masher) mash
the solids until they form a thick, creamy paste (or use a blender).
Blend in the milk to achieve desired consistency and season with salt & pepper.
Stir over low heat for 5 to 10 minutes, until heated through.
Serve immediately, with a good crusty bread.
Makes 2 large servings
In a fresh pot, heat the reserved broth.
Add the scallions and bell pepper and simmer for 10 minutes. Add the greens, arugula, and soy beans and simmer for 10-15 minutes more.
Season to taste with the salt and pepper, and simmer for 5 more minutes. Remove from heat and allow to cool.
Jar the soup and store in refrigerator for tomorrow’s lunch, or tonight’s dinner !
Serve with the hot pepper sauce.
Serves 4 as a soup course
Contributor: Junior Trimmer
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