Curried Summer Squash Soup
This simple healthy Curried Summer Squash Soup is comfort food in a bowl. Infused with coconut milk for a rich flavor.
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 yellow summer squash (4 cups chopped)
- 1 clove garlic minced
- 13.5 oz. coconut milk
- 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.
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. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.
Calories: 281kcal | Carbohydrates: 9g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 19.3mg | Calcium: 44mg | Iron: 3.9mg