Thai Summer Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Add the garlic and curry powder, and cook 30 seconds.

Step 3

Stir in the squash and cook 2 minutes longer.

Step 4

Add the stock and coconut milk and bring to a boil.

Step 5

Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.

Step 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.

Step 7

Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!