This recipe for Summer Squash Soup is courtesy of Jessica Meyers of Mastering the Art of Paleo Cooking. But don’t fret about the word “Summer.” It is fantastic any time.
While I love learning about nutrition, and health within a Paleo context, lately I’ve been feeling a bit distracted by all the wealth of information that’s out there: macro-nutrient ratios, omega-3/omega-6 ratios, grass-fed meat, carbohydrates from fructose and starch, quality of fat intake. It’s a lot to wrap your head around if you try to think of it all at once. I want to eat what is best for me, but when I over-analyze my diet, I end up reaching for my kryptonite- dark chocolate, in frustration. While I am so thankful for all the research and books which provide evidence to back up my diet and lifestyle choices, there are times like now that I need to take a step back and remind myself what this is all about- lifelong health. So for now, I am focusing on just that. I’m going to eat real food. I’m going to lock up my inner-nerd, take a break from all the science behind why we eat this way, and just eat what makes me feel, look, and perform best. How about you?
This is a nice basic, feel-good recipe for summer squash soup. I received a bunch of various summer squash and some fresh basil in my Abundant Harvest Organics box this past week which inspired this recipe! After thorough taste-testing, it has been determined that this is one of my best recipes yet! It is delicious as is, but also fabulous with some leftover grilled chicken pieces mixed in. I hope you enjoy it as much as my friends and I did!
2 pounds Summer Squash (I used 1/2 zucchini, 1/2 yellow squash)
1 medium Yellow Onion
1 Red Bell Pepper
2 Tablespoons Coconut Oil
2- 4-6 inch sprigs Fresh Thyme
4 cups (one box) Trader Joe’s Low Sodium Vegetable Broth
1 can Coconut Milk
1/3 cup Fresh Basil, chopped (plus extra for garnish)
Salt and Pepper
Rough chop the onion and bell pepper and put it into a large pot with the coconut oil. Chop the squash into 1/2 to 1 inch medallions and add to the onion and bell pepper. Cook over high heat until the squash is tender, about 10 minutes, stirring several times.
Add the broth and thyme to the pot. Bring to a boil, then turn down to a simmer for 45 minutes, then remove from heat.
Using an immersion blender, blend the soup until smooth, then add the coconut milk and blend until mixed well.
Stir the chopped basil into the soup. Pepper generously, taste, and add salt if desired to bring out the flavors.
Serve garnished with fresh basil.