Description
A light, silky vegan soup made with summer squash, potato, herbs, and coconut milk. This creamy soup is comforting yet fresh, perfect for warm weather meals or elegant starters.
Ingredients
- 3 medium summer squash, cut into half-moons
- 1 medium onion, diced
- 1 medium potato, peeled and diced
- 2 cloves garlic
- 4 fresh thyme sprigs, leaves removed from stems
- 1 tablespoon coconut oil or olive oil
- 4 cups vegetable stock
- ½ cup canned coconut milk
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Black pepper, to taste
- Extra thyme leaves and coconut milk for garnish
Instructions
1. Melt the coconut oil or olive oil in a large stockpot over medium heat.
2. Add the diced onion, summer squash, potato, garlic, and thyme leaves. Cook until the onion begins to soften, about 5 minutes.
3. Pour in the vegetable stock and bring the mixture to a boil.
4. Reduce the heat and simmer, stirring occasionally, until all vegetables are very soft, about 15–20 minutes.
5. Allow the soup to cool slightly, then carefully transfer it to a blender and puree until smooth.
6. Return the blended soup to the pot over medium-low heat and stir in the coconut milk and lemon juice.
7. Season with kosher salt and black pepper to taste.
8. Serve warm, garnished with fresh thyme leaves and a drizzle of coconut milk.
Notes
Be cautious when blending hot liquids—blend in batches if necessary and vent the blender lid.
For a thicker soup, reduce the vegetable stock slightly or add another small potato.
This soup can be served hot or slightly chilled during warmer months.
Store leftovers in the refrigerator for up to 3 days.