“Easy on the gums” mushroom summer squash soup

I had some gum surgery a little over a week ago and can’t eat anything too hot, too cold, spicy or that requires chewing.  I know–not fun at all.  It doesn’t hurt–never really hurt too much, but was kind of uncomfortable.  Yesterday I came home with my veggie box from my CSA, Angelic Organics, and was looking at all the beautiful vegetables and feeling a little sorry for myself because I couldn’t eat them.  Really, it’s not that bad, only a few more days.  Anyhow, I had the inspiration to make this soup, which turned out to be delicious.  I didn’t take any photos, because I was too hungry.

Serves 2 (or 1 hungry person)


1 large portobella mushroom, chopped

1/2 large or 1 regular zucchini or other summer squash, chopped

1 small onion, chopped

2 Tablespoons butter(oil would be fine, but I wanted to smell the veggies cooking in butter)

6 oz (1/2 box) silken tofu

1 cup broth or water


1 sprig fresh sage

2 or 3 sprigs of cilantro

(other herbs would be good, too)


Melt butter in a large frying pan.  Add the chopped veggies.  Sprinkle with salt.  Let them cook, stirring occasionally, until they are soft and fragrant.

Put them in a blender with the other ingredients and puree.  Taste and adjust salt, also add more liquid of choice if the soup is too thick.  It came out just the right temperature for me, but if you can eat hot soup, put it back on the stove to heat for a few minutes or make the whole thing in a large saucepan and blend with an immersible blender and have one less thing to wash after.



I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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