To make soup, combine 1-1/2 cups milk with each pint of  thawed puree. Add 1 cup chicken or vegetable stock, plus, if you like, cooked beans; meat;  tofu;  tempeh; veggies; etc. Heat through, but don’t let boil, as the milk may separate. Season to taste and serve hot.

3 T butter or olive oil, or a combination
1 large or 2 medium onions, thinly sliced
1/4 c water
9 – 10 c zucchini or summer squash, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper, to taste
1/2 c fresh parsley or basil, minced

1. Heat butter and/or oil in a very large skillet over medium heat. Saute onions until softened, about 5 minutes. Add the water, zucchini, green bell pepper, garlic, salt, and pepper. Cover and cook over low heat until the vegetables are completely tender, around 20 minutes, stirring occasionally. Uncover, raise heat a bit and cook until most of the liquid has evaporated, stirring now and then. Remove from heat and add herbs.

2. Cool the mixture somewhat, then puree in a food processor, blender or food mill. Pack in 1-pint freezer containers, leaving 1/2 inch of headroom. This recipe should make about 3 pints.