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Summer Squash Soup with Coconut Milk and Lemon Recipe

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  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Summer Squash Soup is a creamy, comforting dish perfect for warm weather. Made with fresh summer squash, potatoes, onions, and a hint of thyme, it’s simmered to tender perfection and blended with coconut milk for a smooth, dairy-free texture. Lightly seasoned with lemon juice and coconut oil, this soup is both flavorful and nourishing, ideal as a light lunch or appetizer.

Ingredients

Vegetables and Aromatics

  • 3 medium summer squash (cut into half-moons)
  • 1 medium onion (diced)
  • 1 medium potato (peeled and diced)
  • 2 cloves garlic (minced)
  • 4 fresh thyme sprigs (leaves removed from stems)

Liquids and Fats

  • 1 Tablespoon coconut oil (or olive oil)
  • 4 cups vegetable stock
  • 1/2 cup canned coconut milk
  • 2 Tablespoons lemon juice

Seasonings

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Saute: Melt the coconut oil in a stockpot over medium heat. Add the diced onion, summer squash, potato, garlic, and thyme leaves. Cook, stirring occasionally, until the onions begin to soften and the vegetables start to release their aroma, about 5 minutes.
  2. Simmer: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, until all the vegetables are very soft, about 15-20 minutes.
  3. Puree: Remove the pot from heat and let the soup cool slightly to prevent splattering. Carefully transfer the soup in batches to a blender and puree until smooth and creamy. Take care when blending hot liquids to avoid burns.
  4. Season: Return the pureed soup to the pot and place it over medium-low heat. Stir in the coconut milk and lemon juice until well combined. Season with kosher salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil.
  5. Serve: Ladle the soup into bowls. Garnish with additional fresh thyme leaves and a drizzle of coconut milk if desired. Serve warm and enjoy.

Notes

  • You can substitute olive oil for coconut oil if preferred.
  • Be cautious when blending hot liquids to prevent burns; blend in batches and hold the lid down with a kitchen towel.
  • This soup can be served hot or chilled for a refreshing summer dish.
  • Leftovers keep well refrigerated for up to 3 days.
  • To make this soup vegan and gluten-free, ensure your vegetable stock contains no animal products or gluten additives.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saracooking.com/summer-squash-soup-with-coconut-milk-and-lemon-recipe/