Vegan Curry Summer Squash Soup

Summer squash is abundant this time of year, so put it to good use by whipping up this simple vegan curry summer squash soup!

1 tablespoon olive oil
½ yellow onion, chopped
1 clove garlic, minced
1 tablespoon muchi curry powder
1 yellow bell pepper, chopped
2 medium yellow summer squash (~15 oz. each), chopped
2 small yellow skin potatoes (~5 oz total), chopped
1½ cups vegetable broth
1 (13.5 oz.) can full fat coconut milk
2 teaspoons fresh squeezed lime juice
Salt and Ground Black Pepper, to taste
Dash of cayenne pepper (if desired)

To Serve:
chopped cilantro
additional coconut milk (or yogurt if not vegan)
paprika

View the full recipe at Dietitian Debbie Dishes →