Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2  yellow summer squash ((4 cups chopped))
  • 1 clove garlic (minced)
  • 13.5 oz. coconut milk
  • 1/2 cup low sodium vegetable broth
  • 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder
  • salt and pepper

Instruction

  • Heat olive oil in a stock pot. Once hot, add chopped onion. Cook until translucent.
  • Add chopped squash and garlic, and cook until tender.
  • In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
  • Put back in the pot and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.