Description
As summer rolls in, I often find myself searching for fresh, light dishes that celebrate the season. That’s when I stumbled upon my favorite recipe: Creamy Summer Squash Soup. It’s not just any soup; it’s a warm hug in a bowl, perfect for a quick dinner after a busy day or an elegant dish to impress guests. Rich, vibrant flavors come together effortlessly, soothing both the tummy and the spirit. Whether you’re feeding a family or treating yourself, this soup makes a delightful addition to your summer kitchen adventures.
Ingredients
Scale
- 3 medium summer squash cut into half-moons
- 1 medium onion diced
- 1 medium potato peeled and diced
- 2 cloves garlic
- 4 fresh thyme sprigs leaves removed from stems
- 1 tablespoon coconut oil or olive oil
- 4 cups vegetable stock
- ½ cup coconut milk canned
- 2 tablespoons lemon juice
- kosher salt and pepper
Instructions
- Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, 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 of 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 and a drizzle of coconut milk.
Notes
- Be cautious when blending hot liquids.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg