Ingredients:

  • 2 lbs yellow summer squash, diced
  • 1 medium gold potato, peeled and diced small
  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, low sodium
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 2 tbsp toasted pumpkin seeds (pepitas)
  • 1 tbsp fresh cilantro or chives, chopped

Instructions:

  1. Heat the coconut oil in a large stockpot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant. Stir in the minced garlic and cook for 60 seconds.
  2. Add the diced summer squash and gold potato to the pot. Stir frequently for about 5 minutes until the squash softens slightly and edges become translucent.
  3. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the potato chunks are fork-tender.
  4. Turn off the heat. Use an immersion blender to puree the soup until completely smooth. Stir in the full-fat coconut milk and fresh lime juice.
  5. Garnish with toasted pumpkin seeds and fresh cilantro or chives before serving.