Recipe sourced from izzycooking.com
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!