This lovely recipe tastes like summer in a bowl. My family discovered it this summer when looking for creative ways to use the fresh summer squash in our garden. It has just the right amount of spice, and adds a burst of gorgeous flavor and color to the day. It’s my favorite soup now, and I’m sure it will be one of yours, too.
Ingredients:
- 1 tablespoon of olive oil
- 1 yellow onion
- 1 clove of garlic
- 3/4 teaspoon of curry
- 1 1/2 lbs of summer squash cut into 1 inch pieces (about 3 medium sized summer squash)
- 4 cups of chicken broth or vegetable broth
- 1/4 cup of coconut milk
- the juice of 1/2 a lime
- salt and pepper to taste
- sour cream
- fresh chopped basil
Instructions:
- Heat olive oil in dutch oven.
- Mince the onion and add it to the dutch oven where it will sauté for 8 minutes.
- Using a garlic press, add the garlic to the onions–along with the curry powder–and sauté for another 30 seconds.
- Add the prepared summer squash and sauté for 2 minutes.
- Add the chicken or vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let simmer for 15 minutes (or until squash is tender).
- Purée the soup (you can use a normal blender, but an immersion blender is especially useful for this).
- Add coconut milk, lime juice, as however much salt and pepper you prefer.
- Enjoy this lovely soup with sour cream and fresh, chopped basil.
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