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Heidi Swanson's Summer Squash Soup

Faith Durand
  • minutes
  • Serves 6

INGREDIENTS

3

cut into 4-inch chunks 1 1/2 pounds yellow summer squash or zucchini, yellow

4 cloves

Garlic

12 oz

Potatoes

3

Shallots, large

8 oz

Tofu, extra-firm

1 14 ounce can

Coconut milk

1 tbsp

Thai curry paste, red

1

Sea salt, Fine-grain

3 tbsp

Coconut oil or extra-virgin olive oil, extra-virgin

2 cups

Vegetable broth or water, lightly flavored