Ingredients
Vegetables and Aromatics
- 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 from stems
Liquids and Fats
- 1 Tablespoon coconut oil or olive oil
- 4 cups vegetable stock
- ½ cup canned coconut milk
- 2 Tablespoons lemon juice
Seasoning
- Kosher salt and pepper, to taste
Instructions
- Sauté the Vegetables: Melt the coconut oil in a stockpot over medium heat. Add the diced onion, half-moon sliced summer squash, diced potato, garlic, and fresh thyme leaves. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes.
- Add Broth and Simmer: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until all the vegetables are tender, approximately 15–20 minutes.
- Puree the Soup: Remove the pot from heat and let the soup cool slightly to avoid steam burns. Carefully transfer the soup in batches to a blender and puree until smooth. Use caution handling hot liquids.
- Finish the Soup: Return the pureed soup to the pot over medium-low heat. Stir in the coconut milk and lemon juice. Season with kosher salt and freshly ground pepper to taste. Warm through gently without boiling.
- Serve: Ladle the soup into bowls and garnish with additional fresh thyme leaves and a drizzle of coconut milk for added richness and visual appeal. Serve warm.
Notes
- For an ultra-smooth texture, strain the pureed soup through a fine-mesh sieve before reheating.
- If you prefer a chunkier or thicker soup, use an immersion blender instead of transferring to a countertop blender.
- This soup freezes very well. Store in a large mason jar, leaving plenty of headspace. Seal tightly and chill in the fridge for 2 hours before freezing. Keeps in the freezer for up to 3 months.
- Refrigerate leftovers in a sealed container for 3 to 5 days, making it ideal for meal prep.
- Feel free to experiment with recipe variations by adding spices or different herbs as suggested in the full recipe post.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
