Recipe sourced from

Makes 4 servings


  • 1 Tbsp coconut oil
  • 3 medium yellow squash, cut into half-moons
  • 1 medium potato, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic
  • 4 fresh thyme sprigs
  • 4 cups vegetable stock
  • 2 Tbsp lemon juice
  • 1/2 cup canned coconut milk plus extra for garnish
  • Kosher salt and pepper to taste
  • Fresh thyme leaves for garnish


Melt the oil in a stockpot over medium heat. Add all the vegetables and aromatics and cook for about 5 minutes until the onions begin to soften.

Add the stock and bring it to a boil. Reduce the heat and simmer, stirring occasionally, for about 15-20 minutes until the veggies are soft.

Let the soup cool slightly and use an immersion blender or transfer to a stand blender to puree until smooth.

Return the soup to the stockpot over medium-low heat and stir in the lemon juice and coconut milk. Season with salt and pepper to taste.

Serve garnished with fresh thyme leaves and a drizzle of coconut milk. Enjoy!