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!