Coconut Curry Summer Squash Soup

INGREDIENTS  

  • 1 tablespoon extra virgin olive oil

  • 1 yellow onion chopped

  • 1 clove garlic minced

  • 1 teaspoon curry powder*

  • 1 1/2 lbs. summer squash ends trimmed and cut into 1" pieces*

  • 4 cups vegetable stock

  • 1 cup full fat coconut milk

  • 1/2 lime

  • Salt and pepper to taste

  • Chopped fresh basil for serving

INSTRUCTIONS 

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.

  • Add the garlic and curry powder, and cook 30 seconds.

  • Stir in the squash and cook 2 minutes longer.

  • Add the stock and coconut milk and bring to a boil.

  • Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.

  • Puree the soup with an emersion blender or in a blender or food processor until smooth. Pour the soup back into the pot and stir in the lime juice and adjust the seasoning as necessary. If you'd like a creamier soup, add more coconut milk as desired.

  • Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!

Recipe from flavorthemoments