Coconut Curry Summer Squash Soup

INGREDIENTS

1 tbsp

extra virgin olive oil

yellow onion, chopped

1 clove

garlic, minced

3/4 tsp

curry powder*

1 1/2

lbs. summer squash, ends trimmed and cut into 1" pieces*

4 cups

low sodium vegetable stock

1/4 cup

coconut milk (I used full fat), plus more for serving

juice of ½ lime, plus more for serving

salt and pepper,

chopped fresh basil or thai basil, for serving