Ingredients
– 2 yellow squash, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 teaspoon dried thyme
– Fresh parsley for garnish
Method
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until soft, about 5 minutes.
3. Stir in garlic, salt, and black pepper, then cook for another minute.
4. Add sliced yellow squash and vegetable broth. Bring to a boil and simmer for 15 minutes until the squash is tender.
5. Blend the soup until smooth, then mix in coconut milk and thyme. Serve hot, garnished with fresh parsley.
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