Updated: Sep 4, 2022
This refreshing soup is made with delicious @panierdufermier produce and is paired with fresh dill and coconut milk.
Yields 4 portions.
2 yellow summer squash (chopped)
1 onion (chopped)
5 cups chicken broth
Extra-virgin olive oil (drizzle)
1/2 cup coconut milk (garnish)
1/2 zucchini (thinly sliced, for garnish)
Fresh dill (garnish)
Ground pepper & salt to taste
Sautée the onions with evoo at medium heat until they become translucent. Add the summer squash and cook for 8 minutes. Add the broth and bring to a boil. Simmer uncovered for 20 minutes. With a hand mixer, purée the soup until it has a smooth consistency. Let cool and chill in the refrigerator for at least 4 hours. Serve with zucchini slices, coconut milk and fresh dill. Enjoy!