Summer Squash Soup

Summer Squash Soup

 

INGREDIENTS

 

1 tablespoon extra virgin olive oil

1 yellow onion chopped

 

Saute 5 minutes

 

1 clove garlic minced

1 teaspoon curry powder*

 

Add and cook for 30 seconds

 

1 1/2 lbs. summer squash ends trimmed and cut into 1" pieces*

 

Cook 2 minutes

 

4 cups low sodium vegetable stock

1 cup full fat coconut milk

 

Add and cook until squash is cooked – 15 min.

 

Puree. Then stir in

1/2 lime

 

 

Salt and pepper to taste

Chopped fresh basil for serving