Creamy Summer Squash Soup

• 1 tbsp - 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
• 1 cup - full fat coconut milk
• ½  - lime
• ⅛  - salt
• ⅛  - fresh basil
• ⅛  - pepper

Instructions

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. Add the garlic and curry powder, and cook 30 seconds.
3. Stir in the squash and cook 2 minutes longer.
4. Add the stock and coconut milk and bring to a boil.
5. Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.
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. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!