Creamy & Velvety Summer Squash Soup

This soup is the bomb in summer. Served with a light salad, its really all you need.

Ingredients

  • 3 medium summer squash cut into half-moons

  • 1 medium sweet onion diced

  • 1 medium potato peeled and diced

  • 2-4 cloves garlic - to taste

  • 4 fresh thyme sprigs leaves removed from stems, basil chiffonade if desired

  • 1 tablespoon coconut or good olive oil

  • 4 cups vegetable stock

  • 1/2 cup coconut milk canned

  • 2 tablespoons lemon juice

  • Pink sea salt or flaked Maldon sea salt, and pepper

Instructions

  • Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, (except basil if using) until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.

  • Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.

  • Let cool slightly. Transfer to a blender and puree until smooth. Be careful with the hot liquid!

  • Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste

  • Serve with additional fresh thyme leaves, basil chiffonade and a drizzle of coconut milk or basil oil

Notes

  • After pureeing, strain through a fine-mesh sieve This is what makes it silky SMOOTH!

  • To freeze: Pour into large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.

  • Store in fridge in a sealed container for 3 to 5 days. Perfect for meal prep!

Julie OConnor