Creamy Yellow Squash Soup

Creamy Yellow Squash Soup

2 small onions

10 small/5 large yukon gold potatoes

2 stalks celery

4 c vegetable broth

5 garlic cloves, minced

1 yellow bell pepper

1 head cauliflower

4 yellow squash

1 15 oz can corn (or use fresh or frozen)

1/4 c butter (or use 2 T canola or olive oil for healthier option)

1 1/4 tsp real salt

2 T salt free mrs. dash

2 T fresh lemon juice

1/2 c cashews (use more if it's not thick enough)

Combine all ingredients in a large pot (except the lemon juice and cashews). Simmer 30 minutes or until soft enough to blend. Blend the soup with the lemon juice and cashews in a high speed blender (you'll probably have to do a couple of batches) until very smooth. Garnish with lemon rind or blue corn chips, if desired.