Description
A delightful and creamy soup featuring summer squash, garlic, and thyme, perfect for celebrating the flavors of fresh vegetables.
Ingredients
Scale
- 3 medium summer squash (cut into half-moons)
- 1 medium onion (diced)
- 1 medium potato (peeled and diced)
- 2 cloves garlic, minced
- 4 fresh thyme sprigs (leaves removed from stems)
- 1 tablespoon coconut oil (or olive oil)
- 4 cups vegetable stock
- 1/2 cup coconut milk (canned)
- 2 tablespoons lemon juice
- Kosher salt and pepper to taste
Instructions
- Begin by melting the coconut oil in a stockpot over medium heat.
- Add in the chopped vegetables and aromatics, sautéing until the onions become translucent, around five minutes.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat and let everything simmer for about 15 to 20 minutes until the vegetables soften completely.
- Carefully transfer the soup into a blender and blend until smooth.
- Return the mixture to the pan over medium-low heat, stirring in the coconut milk and lemon juice.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh thyme leaves and a drizzle of coconut milk.
Notes
Consider adding fresh herbs like basil or parsley for a unique twist. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: summer squash, creamy soup, vegan soup, healthy recipe, comforting