Coconut Curry Summer Squash Soup
Shared by: [email protected]
Source:
flavorthemoments.com
Prep20 min
Cook25 min
Total45 min
Yield: About 8 servings
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
Directions
Visit flavorthemoments.com for directions.