Creamy Summer Squash Soup

This velvety smooth Summer Squash Soup is made with 8 basic ingredients and is ready in 30 minutes! Coconut milk makes the soup ultra creamy, while curry powder infuses it with flavor. This coconut curry squash soup is an exciting new way to enjoy it, and I look forward to making it multiple times each summer.

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 146 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
1 - yellow onion
1 clove - garlic
1 tsp - curry powder
1 ½ pounds - summer squash ends
4 cups - low sodium vegetable stock
13 ½ ounces - full fat coconut milk
½ - lime
salt
fresh basil
pepper

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!

Nutrition