Summer Squash Soup

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 tbsp coconut oil

• 4 cups vegetable stock

• ½ cup coconut milk, canned canned

• 2 tbsp lemon juice

• kosher salt and pepper

Instructions:

1. Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.

2. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.

3. Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!

4. Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste

5. Serve with additional fresh thyme leaves and a drizzle of coconut milk

Photo from peelwithzeel.com