Creamy Summer Squash Soup

Ingredients

• 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

1. 1

   Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.

2. 2

   Add the garlic and curry powder, and cook 30 seconds.

3. 3

   Stir in the squash and cook 2 minutes longer.

4. 4

   Add the stock and coconut milk and bring to a boil.

5. 5

   Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.

6. 6

   Puree the soup with an emersion blender or in a blender or food processor until smooth. Pour the soup back into the pot and stir in the lime juice and adjust the seasoning as necessary. If you'd like a creamier soup, add more coconut milk as desired.

7. 7

   Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!