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Coconut Curry Summer Squash Soup
Source
Prep Time20 min |
Cook Time25 min |
Total Time45 min |
Ingredients
| 1 | tablespoon | extra virgin olive oil |
| 1 | yellow onion chopped | |
| 1 | clove | garlic minced |
| 3⁄4 | teaspoon | curry powder* I use Esther's Jamaican Curry |
| 1 1⁄2 | lbs. | summer squash ends trimmed and cut into 1" pieces* |
| 4 | cups | low sodium vegetable stock I use water and Seitenbacher Vegetarian Vegetable Broth And Seasoning |
| 1⁄4 | cup | coconut milk (I used full fat) plus more for serving |
| 1⁄2 | lime juice of - plus more for serving | |
| salt and pepper to taste | ||
| chopped fresh basil or thai basil, for serving | ||
| 1 | tsp | Esther's Gourmet Salt Optional |
| 1⁄2 | tsp | Esther's G.O.G. Optional |
| 1⁄2 | tsp | Esther's West Indian pepper Optional |
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