This Creamy Summer Squash Soup is a delightful blend of fresh summer squash and aromatic spices, perfect for warm weather dining.

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

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
Stir in the curry powder and cook for 1 minute until fragrant.
Add the summer squash and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.
Remove from heat and stir in the coconut milk and juice of half a lime. Use an immersion blender to puree the soup until smooth.
Season with salt and pepper to taste and serve hot, garnished with fresh basil.

Feel free to adjust the seasoning or add more spices according to your preference.

Keywords: Creamy Summer Squash Soup, summer soup, vegan soup, healthy recipe