Curried Summer Squash Soup
READY IN 60 MIN
4 small spring onions
4 tablespoons olive oil
1 ½ lbs. yellow summer squash
28 oz. of water
1 container (14 oz.) coconut milk
Curry and turmeric to taste
Kosher salt and freshly ground black pepper to taste
Splash of vinegar to taste
In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil, reduce temperature to low and cook until soft, about 30 minutes. Add chopped summer squash and sauté on medium high heat for 5 minutes.
Add the coconut milk, water, curry powder, splash of vinegar and salt and pepper to taste. Simmer on medium low for twenty minutes.
Allow the soup to cool, transfer mixture to a blender; whirl until smooth. Transfer back into the pot and bring back to heat.
Serve at once.