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Serves
6
Author Notes
I made this up on a whim. Something to cool down this ever so hot afternoon! —Angelica Page
Ingredients
1/2 pound
summer squash, cubed
1 pound
potato, peeled and cubed
1
vidalia onion, sliced
1 quart
vegetarian no chicken broth or vegetable broth
1 cup
coconut milk
2 teaspoons
green curry paste
1 bunch
chives, minced
Directions
- Heat broth to almost a boil and add squash, potato and onion. Cover and softly simmer for 15 minutes. Remove from heat and chill thoroughly.
- Blend with remaining ingredients setting aside half the chives for garnish, until pureed and velvety smooth.
- Serve simply and ENJOY!
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