Description
A light, velvety, vegan-friendly soup made with tender summer squash, potato, onion, and garlic, finished with coconut milk and a hint of lemon. Perfect as a starter, light lunch, or comforting dinner.
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
1 tablespoon coconut oil (or olive oil)
4 cups vegetable stock
½ cup coconut milk, canned
2 tablespoons lemon juice
Kosher salt and pepper, to taste
For garnish: extra thyme leaves and a drizzle of coconut milk
Instructions
- In a stockpot over medium heat, melt the coconut oil. Add onion, potato, garlic, summer squash, and thyme. Cook for 5 minutes, stirring occasionally.
- Add vegetable stock, bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Remove from heat and let cool slightly. Puree using an immersion blender or in batches in a regular blender until smooth.
- Return the soup to the pot. Stir in coconut milk and lemon juice, then season with salt and pepper. Heat gently until warmed through without boiling.
- Ladle into bowls and garnish with extra thyme leaves and a drizzle of coconut milk. Serve warm.
Notes
Add a pinch of nutmeg or smoked paprika for extra depth.
Swap thyme for basil or parsley for a different herb profile.
Roast squash and potato before cooking for a caramelized flavor.
Blend in more coconut milk or cashew cream for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Blending
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 140
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
