Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs yellow summer squash, cubed into 1-inch pieces
  • 2 tbsp mild yellow curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 4 cups low sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Increase the heat slightly and add the cubed yellow squash. Sauté for 6–8 minutes, stirring occasionally, until the edges of the squash begin to turn golden brown.
  3. Sprinkle the curry powder, turmeric, and cayenne pepper over the vegetables. Stir constantly for 1–2 minutes until the spices are toasted and fragrant.
  4. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the squash is fork-tender.
  5. Stir in the coconut milk. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  6. Remove from heat. Stir in the lime juice, salt, and pepper. Taste and adjust the lime or salt as needed to balance the richness.