Creamy Summer Squash Soup (Printable Version)
Fresh summer squash blended with coconut milk and thyme for a light, smooth, and refreshing warm-weather meal.
# What You'll Need:
→ Vegetables
01 -
3 medium summer squash, cut into half-moon slices
02 -
1 medium onion, diced
03 -
1 medium potato, peeled and diced
04 -
2 garlic cloves, minced
→ Aromatics & Herbs
05 -
4 fresh thyme sprigs, leaves only
→ Oils & Fats
06 -
1 tablespoon coconut oil or olive oil
→ Liquids
07 -
4 cups vegetable stock
08 -
1/2 cup canned coconut milk
09 -
2 tablespoons lemon juice
→ Seasonings
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Melt coconut oil or olive oil in a large stockpot over medium heat. Add summer squash, onion, potato, garlic, and thyme leaves. Cook, stirring occasionally, until onions soften, about 5 minutes.
02 -
Pour vegetable stock into the pot and increase the heat to bring to a boil. Reduce heat and simmer, stirring occasionally, until all vegetables are tender, 15 to 20 minutes.
03 -
Allow mixture to cool slightly. Carefully transfer the soup in batches to a blender and purée until completely smooth. Exercise caution with hot liquids.
04 -
Return the puréed soup to the pot over medium-low heat. Stir in coconut milk and lemon juice. Season with salt and freshly ground pepper to taste.
05 -
Ladle the soup into bowls. Garnish with additional fresh thyme leaves and a drizzle of coconut milk if desired.
# Additional Notes:
01 -
Blend the soup in small batches to avoid splattering, and ensure the mixture is slightly cooled before blending.