Curried Summer Squash Soup

Ingredients:   – 2 tablespoons olive oil – ½ cup chopped onion – 2  yellow summer squash (4 cups chopped) – 1 clove garlic minced – 13.5 oz. coconut milk

Ingredients:   – 2 tablespoons olive oil – ½ cup chopped onion – 2  yellow summer squash (4 cups chopped) – 1 clove garlic minced – 13.5 oz. coconut milk

Ingredients:  – ½ cup low sodium vegetable broth – 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder – salt and pepper

Ingredients:  – ½ cup low sodium vegetable broth – 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder – salt and pepper

Heat olive oil in a pan. Once hot, add chopped onion. Cook until translucent. Add chopped squash and garlic, and cook until tender.

Heat olive oil in a pan. Once hot, add chopped onion. Cook until translucent. Add chopped squash and garlic, and cook until tender.

In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.

In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.

Put back in the pan and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper.

Put back in the pan and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper.

Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.

Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.

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