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From the Cook
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Creamy Summer Squash Soup
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Instructions
1
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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
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Add the garlic and curry powder, and cook 30 seconds.
3
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Stir in the squash and cook 2 minutes longer.
4
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Add the stock and coconut milk and bring to a boil.
5
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Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.
6
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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
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Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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