Summer Squash Soup With Coconut Milk

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Summer Squash Soup With Coconut Milk, Summer Squash Soup, Heinen's, Summer Squash Soup with Coconut Milk | Britannia Roskelley | Copy Me That, , summer-squash-soup-with-coconut-milk, The Cake Boutique.

Summer Squash Soup With Coconut Milk

Soup and summer go hand-in-hand, especially when the star ingredient is fresh-grown yellow squash.

Blended to creamy perfection with a bounty of good-for-you veggies, the color & flavor of this simple soup from Chef Billy Parisi are as bright as the summer sun!

Summer Squash Soup

Serves 8

Ingredients
¼ cup of olive oil
1 small yellow onion, peeled and diced
2 garlic cloves, finely minced
3 stalks of celery, medium diced
½ cup all-purpose flour
5 medium-size yellow squash, roughly chopped
64 oz. vegetable stock
1 cup heavy whipping cream
Salt and ground white pepper, to taste
Sour cream, for garnish
Croutons, for garnish
Fresh thyme, for garnish

Instructions
1. Add the olive oil to a large pot over medium heat and cook the onions for 10-12 minutes or until lightly browned and tender.
2. Stir in the garlic and celery and cook for another 2-3 minutes.
3. Add the flour and stir until it is mixed in.
4. Add the squash and vegetable stock and bring to a boil. Cook for 15 minutes or until the squash is tender and the vegetable stock has thickened.
5. Using a hand blender or standard blender, blend the mixture until smooth.
6. Finish by mixing in the heavy cream, salt and pepper.\
7. Add optional garnishes such as sour cream, croutons and fresh thyme.

Youtube video by Heinen's

Preheat the oven to 350 degrees f (175 degrees c). Line a baking sheet with aluminum foil. Wrap each garlic half in foil and place on the prepared baking sheet. Put the lid on the instant pot and push manual (high) for 10 minutes.

Preheat the oven to 400 degrees. Rub each half of the kabocha squash with olive oil, season the inside with sea salt and black pepper, and place the squash cut side down on a. In a large pot cook and stir onion and ginger in hot oil over medium heat for 3 to 4 minutes or until beginning to soften. Add curry, turmeric, cayenne (if using) and. Preheat oven to 425 degrees. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash. Preheat oven to 350 degrees. Cover baking pan with parchment paper or silicone baking mat. Place squash in single layer on pan.

Wrap each garlic half in foil and place on the prepared baking sheet. Put the lid on the instant pot and push manual (high) for 10 minutes. Once the pot beeps, release the steam manually, and use an immersion blender to blend the contents. Preheat the oven to 400 degrees. Rub each half of the kabocha squash with olive oil, season the inside with sea salt and black pepper, and place the squash cut side down on a.

Once the pot beeps, release the steam manually, and use an immersion blender to blend the contents. Preheat the oven to 400 degrees.

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Put the lid on the instant pot and push manual (high) for 10 minutes. Once the pot beeps, release the steam manually, and use an immersion blender to blend the contents. Preheat the oven to 400 degrees. Rub each half of the kabocha squash with olive oil, season the inside with sea salt and black pepper, and place the squash cut side down on a. In a large pot cook and stir onion and ginger in hot oil over medium heat for 3 to 4 minutes or until beginning to soften. Add curry, turmeric, cayenne (if using) and.

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