Welcome to a delightful culinary experience that will warm your heart and tantalize your taste buds with a bowl of creamy summer squash soup. This recipe is not only easy to prepare but also packed with flavor and nutrients. Perfect for those chilly days when you crave something comforting yet healthy.
Summer Squash Soup
Prepare to indulge in a bowl of creamy goodness with this summer squash soup. This dish showcases the vibrant flavors of fresh summer squash, complemented by a hint of herbs and spices. It’s the perfect starter or a light meal that can be enjoyed any time of the year.
Ingredients
- 2 medium-sized summer squashes, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or cream for richness)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chopped summer squash to the pot and mix well. Cook for about 5 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the squash is tender.
- Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches (be careful with the hot liquid).
- Stir in the coconut milk, and season with salt and pepper to taste. Warm the soup gently on low heat, being careful not to boil it after adding the milk.
- Serve the soup hot, garnished with fresh basil or parsley for an added touch of flavor and freshness.
This summer squash soup is not just a treat for the palate, but it also offers a myriad of health benefits. Enjoy it as a light lunch or pair it with a crisp salad for a cozy dinner. Bon appétit!
