Summer squash may not seem like an exciting choice for the taste of the season, but you may change your mind when you try this wonderful summer soup. Healthy coconut oil and coconut milk add a hint of the tropics.
Serves 4 (recipe can be multiplied)
1 tbsp coconut oil
¾ cup chopped leek (white/pale green parts only; about 1 medium)
1 tsp ground coriander
1 ¼ lb zucchini or yellow crookneck squash, coarsely chopped (the color of the soup will vary depending on the type of squash you use)
8 oz coconut milk
8 oz vegetable broth
Heat oil in large heavy pot over medium heat. Add leek and saute until almost tender, stirring often (about 6 minutes). Sprinkle ground coriander over leeks and mix to blend. Add squash and sauté until squash begins to soften, about 4 minutes. Add coconut milk and vegetable broth. Bring to boil, then reduce heat and simmer 10 minutes to fully soften vegetables and blend flavors. Remove from heat and allow to cool completely. When fully cool, puree soup in batches in blender or with an immersion blender (much easier!) Serve warm or cool with a dollop of yogurt atop each serving.