Description
This Creamy Summer Squash Soup is a refreshing and flavorful dish perfect for warm weather. With a hint of curry and the richness of coconut milk, it’s a delightful way to enjoy summer squash.
Ingredients
Scale
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 low sodium vegetable stock
1 cup full fat coconut milk
1/2 lime
Salt and pepper to taste
Chopped fresh basil for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Stir in the curry powder and cook for an additional minute.
- Add the summer squash pieces and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15 minutes.
- Remove from heat and stir in the coconut milk and juice of half a lime. Use an immersion blender to puree until smooth.
- Season with salt and pepper to taste, and serve hot, garnished with fresh basil.
Notes
This soup can be stored in the refrigerator for up to 5 days and can also be frozen for later use. Adjust the seasoning according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Creamy Summer Squash Soup,Summer Squash Soup,Curry Soup,Coconut Milk Soup,Vegetable Soup