I originally tried this on 10/2017 a friend found it on  “Eat Fat, Get Thin.”.  I loved it and rated it a 5, salty, scrumptious, umami soy flavored soup.  It was thin, I used the whole can of broth, 3 additional ounces so you can thicken it by using less broth.  I was surprised at the amount of flavor, however I was on a cleanse😀. Yesterday 4/14/2021 I changed it up because I found some new recipes and zucchini was cheaper.  I reduced the EVOO to a drizzle,  used 4 zucchini instead, omitted the coconut milk and oil, added garbanzo beans, 3 red potatoes and topped it with green onions and served with Parm.  I wouldn’t say R5 this time and no umami soy flavor but a great make ahead Meatless Wednesday meal served with homemade focaccia dipped in oil and balsamic.

SUMMER SQUASH SOUP

1/4 C. EVOO
1 onion, thinly sliced
2 (1 lb.) yellow crook neck summer squash, cubed
3 cloves garlic, minced
15 oz. can chicken broth or 2 C. homemade stock
1/2 can (8 oz.) full fat coconut milk
1 t. lemon juice
1 T. coconut oil
2 t. sea salt
Topping:
3 T. chives, sliced

Slice onion, chop squash.  Sauté onions in oil 4-5 minutes or till golden brown.  Add squash and saute for an additional 3-4 minutes.  Stir in garlic, cook another minute.  Add stock.  Cover and simmer until tender 10-12 minutes.  Pour in the coconut milk and simmer for 5 minutes.  Puree with an immersion blender.  Add lemon juice and coconut oil.  Blend until smooth.  Fold in salt and chives.  Serve.

Variations:

• Use What You Have:  Use 1/2 t. Kosher salt; 1/2 C. cream instead of coconut milk or omit the milk and coconut oil for less fat; 4 zucchini squash but it has less flavor, 2 green onion tops.  
• Additions:  

• 15 oz. can drained garbanzo beans, 3 red pealed diced potatoes, 2 C. more of homemade stock and 1 T. lemon pulp.
• Lemon zest
• Topping:  
• Parmesan cheese
• Pulse 1/2 C. loosely packed herbs (basil, parsley, chives) with a pinch of salt, EVOO and lemon juice.  Swirl into soup.
• Zucchini Soup Combo: Drizzle EVOO,  4 zucchini, omitted the coconut milk and oil, added 1 T. lemon pulp, 2 more cups homemade stock, drained rinsed garbanzo beans, chopped red potatoes, 1/4 t. coarse black pepper.  All pureed.  Topped with green onions and served with Parm.