Yellow Squash Soup Recipe

This Yellow Squash Soup is loaded with delicious flavor. It features yellow summer squash, potato, onion, garlic, canned coconut milk, and fresh thyme.

Prep Time8

Cook Time22

Total Time30

Servings:

Author: Izzy

Ingredients

1 tablespoon coconut oil
3 medium yellow squash cut into half-moons
1 medium potato peeled and diced
1 medium onion diced
2 cloves garlic
4 fresh thyme sprigs
4 cups vegetable stock
2 tablespoons lemon juice
½ cup canned coconut milk plus extra for garnish
kosher salt and pepper to taste
fresh thyme leaves for garnish

Instructions

Melt the oil in a stockpot over medium heat. Add all the vegetables and aromatics and cook for about 5 minutes until the onions begin to soften.
Add the stock and bring it to a boil.
Reduce the heat and simmer, stirring occasionally, for about 15-20 minutes until the veggies are soft.
Let the soup cool slightly and use an immersion blender or transfer to a stand blender to puree until smooth.
Return the soup to the stockpot over medium-low heat and stir in the lemon juice and coconut milk. Season with salt and pepper to taste.
Serve garnished with fresh thyme leaves and a drizzle of coconut milk.

Nutrition