Ingredients:

• 4 yellow squash, sliced
• 2 zucchini, sliced
• ½ medium sweet onion, diced
• 2 carrots, diced
• 2 Tbsp. avocado oil
• ½ tsp. garlic powder
• ½ tsp. sea salt
• Ground black pepper, to taste
• 3 c vegetable stock
• 1.5 c non-dairy milk—I used almond, but pea would be awesome
• Black truffle salt
• Yellow Bird habanero sauce (optional)

Directions:

• Heat oil in stock pot. When hot, add vegetables and sauté until onions are translucent.
• Add garlic powder, salt and pepper. Stir together.
• Add vegetable stock and simmer until carrots are tender.
• Using an immersion blender, purée vegetables.
• Stir in non-dairy milk of your choice and heat thoroughly.
• Ladle into bowl and finish with truffle salt and hot sauce, if desired.

Total Prep Time: 20 minutes