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Yellow Squash Soup Recipe
This Yellow Squash Soup is loaded with delicious flavor. It features yellow summer squash, potato, onion, garlic, canned coconut milk, and fresh thyme.
Prep Time
8 mins
Cook Time
8 mins
Total Time
30 mins
Servings: 4
Calories: 189 kcal
Course:
Others
Ingredients
- 1 tablespoon 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 tablespoons lemon juice
- ½ cup canned coconut milk plus extra for garnish
- kosher salt and pepper to taste
- fresh thyme leaves for garnish
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
23g
(8%)
Net Carbohydrates
19g
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
952mg
(40%)
Potassium
742mg
(21%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
797IU
(16%)
Vitamin C
42mg
(47%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 23g | 8% |
| Net Carbohydrates | 19g | |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 952mg | 40% |
| Potassium | 742mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 42mg | 47% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.