Didn't change a thing!
Source: Flavor the Moments | Serves: 4-6 | Time: 35 min
Ingredients
1 tbsp EVO
1 yellow onion chopped
1 clove garlic minced
1 tsp curry powder
1 1/2 lbs summer #squash ends trimmed and cut into 1" pieces*
4 cups vegetable stock (homemade to reduce sodium)
1 cup full fat coconut milk
1/2 lime
S&P, to taste
Chopped fresh basil for serving
Instructions
Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.
Add the garlic and curry powder, and cook 30 seconds.
Stir in the squash and cook 2 minutes longer.
Add the stock and coconut milk and bring to a boil.
Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.
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.
Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!
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