I struggle to find ways to make yellow squash taste interesting, and this recipe really did the trick. It's very simple - just simmer the squash with onions and broth - but the real star of the show is the strawberries. While the squash is cooking, let a few slices of strawberry sit in some good balsamic vinegar. After you've pureed the soup and added some coconut milk and fresh thyme, the strawberries can sit right on top. They're not only beautiful, they're delicious, and they really give the soup some pop! You can serve this warm or cold, and be sure to hold off adding the thyme until after you've ladled out the soup - otherwise it sinks to the bottom and you lose out on the pretty color :)
Yellow Squash Soup with Balsamic Strawberries
1 vidalia onion, diced
2 Tbsp olive oil
3 yellow squash, diced
salt & pepper to taste
4 cups chicken broth
1/2 cup coconut cream
2 tsp fresh thyme
1 cup strawberries, sliced
1/4 cup balsamic vinegar
Soften the onion in the olive oil over medium heat for about five minutes. Add the yellow squash and cook for one minute, then add the broth, salt & pepper. Simmer for 15 - 20 minutes, or until the squash is soft. Using an immersion blender, puree the soup (or, you can transfer the mixture to a blender).
While the squash is cooking, toss the strawberries and balsamic in a bowl and set aside.
Add the coconut cream to your pureed soup (this is the thick part that rises to the top of a can of coconut milk). (Note: if you open a can and find that the cream did not rise, you can simply dump the whole thing into the soup- that works too - but you may need to warm the soup a bit more).
At this point, you can garnish and serve the soup warm, or chill it down for at least an hour. Use the thyme and strawberries for garnish. (Another note: don't let the strawberries sit for more than an hour - they won't taste as good).
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