I am still working my way through all the beautiful zucchini I got at the last market and the donated squash from Aunt Judy. With such an assortment of yummy summer squashes, I’ve racked my brains to see what I could come up with.
When we went on an Alaskan cruise six years ago to celebrate my grandparents’ fiftieth anniversary I had a variety of chilled soups each night. From asparagus to cucumber to cherry. I have been looking for a time to play with chilled soup. What better time than with all this squash?!?! Here is the lovely result.
Chilled Zucchini Soup
- 4 zucchini/yellow squash
- 1 tbsp coconut oil
- 2 cups broth (I made my own bone broth)
- 1 can coconut milk
- 1 tbsp curry
- minced garlic
- sea salt and pepper
Let’s Make it Happen: Cook squash on a medium/low temperature in coconut oil. Cover and cook for 20 minutes. Add the remaining ingredients. Stew for another 5 minutes. Pulse in a food processor. Put in containers to store in the fridge, store chilled. That’s it!