Description
This Creamy Summer Squash Soup is a light, velvety blend of fresh summer squash, potato, onion, and garlic, simmered with thyme and vegetable stock, then pureed and enriched with coconut milk and a splash of lemon juice. Perfect for warm weather, this dairy-free soup offers a delicate balance of flavors and a comforting creaminess without any cream.
Ingredients
Main 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
Finishing Ingredients
- ½ cup canned coconut milk
- 2 Tablespoons lemon juice
- Kosher salt and pepper, to taste
Instructions
- Sauté the vegetables and aromatics: Melt the coconut or olive oil in a stockpot over medium heat. Add the diced onion, garlic, summer squash, potato, and thyme leaves. Cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes.
- Simmer the soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer uncovered, stirring occasionally, until all the vegetables are tender, which should take 15-20 minutes.
- Puree the soup: Remove the pot from heat and allow the soup to cool slightly. Carefully transfer the soup in batches to a blender and puree until smooth. Take caution with the hot liquid to avoid spills or burns.
- Add coconut milk and lemon juice: Return the pureed soup to the pot and warm over medium-low heat. Stir in the canned coconut milk and lemon juice. Season with kosher salt and pepper to taste.
- Serve: Ladle the soup into bowls. Garnish with additional fresh thyme leaves and a drizzle of coconut milk for an elegant finish.
Notes
- For an ultra-smooth texture, strain the pureed soup through a fine-mesh sieve before reheating.
- If you prefer a thicker texture, use an immersion blender instead of blending in batches.
- This soup freezes very well. Pour cooled soup into a large mason jar leaving ample headspace, seal tightly, and chill in the refrigerator for 2 hours before transferring to the freezer. It keeps up to 3 months.
- Store leftover soup in an airtight container in the refrigerator for 3 to 5 days, making it ideal for meal prep.
- Experiment with different herbs or add spices for variations as described in the full blog post.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
