Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 lbs (900g) yellow summer squash, cubed into 1-inch pieces
  • 1 tbsp (6g) mild curry powder
  • 1/2 tsp (1g) cayenne pepper
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 cups (950ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat oil in the pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger. Cook for 60 seconds until the aroma is pungent and fragrant.
  3. Add the cubed squash. Increase heat slightly and sauté for 6-8 minutes, stirring occasionally, until the squash edges are golden brown.
  4. Sprinkle the curry powder, cayenne, salt, and pepper over the vegetables. Stir for 1 minute to toast the spices.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 15-20 minutes, or until the squash is fork-tender.
  6. Remove the pot from heat. Stir in the coconut milk and lime juice.
  7. Use an immersion blender directly in the pot to puree the soup until completely smooth.
  8. Taste and add an extra pinch of salt or a squeeze of lime if needed.