Description
This delightful Summer Squash & Corn Soup is a comforting blend of seasonal flavors, perfect for a cozy night in.
Ingredients
Scale
- 2 cups summer squash (diced)
- 4 ears fresh corn kernels (about)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped chives (optional)
Instructions
- Prepare your ingredients: Dice the summer squash, chop the onion, and mince the garlic.
- Heat the oil: In a large pot, heat the olive oil over medium heat until it shimmers.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until they become translucent and fragrant.
- Cook the squash: Stir in the diced summer squash and allow it to cook for another 5 minutes.
- Add corn and broth: Incorporate the fresh corn kernels and pour in the vegetable broth. Bring this vibrant mixture to a gentle boil.
- Simmer for tenderness: Reduce the heat and let the soup simmer for about 15 minutes until the vegetables are tender.
- Purée the soup: Use an immersion blender to purée the soup until smooth.
- Add coconut milk: Stir in the coconut milk, salt, black pepper, and fresh thyme.
- Taste and adjust: Give the soup a taste and adjust the seasonings based on your preference.
- Serve it up: Ladle the soup into bowls, and enjoy the warm, comforting bowl of goodness.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg