Description
This Creamy Summer Squash Soup is a delightful blend of fresh summer squash, aromatic spices, and rich coconut milk, perfect for a light and satisfying meal.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the curry powder and cook for another minute until fragrant.
- Add the summer squash and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk, and season with lime juice, salt, and pepper to taste. Heat through.
- Serve hot, garnished with chopped fresh basil.
Notes
Feel free to adjust the seasoning to suit your taste. This soup can also be made in advance and refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Creamy Summer Squash Soup, summer squash recipe, coconut milk soup, vegetarian soup, curry powder soup