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Creamy Summer Squash Soup (GF, V)

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Creamy Summer Squash Soup (GF, V)

Source: Flavor the Moments | Serves: 4-6 | Time: 35 min


Ingredients

1 tbsp EVO

1 yellow onion chopped

1 clove garlic minced

1 tsp curry powder

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

4 cups vegetable stock (homemade to reduce sodium)

1 cup full fat coconut milk

1/2 lime

S&P, 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!

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