Summer Squash Soup with Swiss Chard - Recipe

     This is a great recipe for the bountiful summer squash and Swiss chard we are experiencing this year.    I used yellow zucchini and yellow summer squash to make a light colored soup.  Then I added Swiss chard at the end along with coconut milk to create a creamy texture.  It is a thick and satisfying soup spiced with cayenne, ginger, and coriander that really makes you feel good about all the vitamins you get in one bowl!

Summer Squash Soup with Swiss Chard

(Serves 4-6)

1 T. Palm Oil

3 Small Red Onions chopped

2 Yellow Zucchini sliced

2 Yellow Summer Squash sliced

2 c. Bone Broth or Full Flavored Chicken Broth

1 tsp. Salt

1/4 tsp. Cayenne Pepper

1 tsp. Ground Ginger

1 tsp. Ground Corriander

6 large Swiss Chard leaves chopped.

1 (13.5-oz.) Coconut Milk

Heat oil in a large Dutch oven on medium heat.  Add onions and fry until clear.  Add zucchini and summer squash.  Sauté a few minutes to slightly soften.

Add the bone broth, salt, cayenne pepper, ginger, and coriander.

Cover and simmer on low heat until squash is tender.  Remove from heat and cool till lukewarm.

Blend soup in a food processor until smooth.

Return to the Dutch oven and add the Swiss chard and coconut milk.  Bring to a simmer on low heat.  Simmer just until the Swiss chard is cooked, tender, and bright green.

Adjust salt and pepper to taste.

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