Vegan Thai Summer Squash Vichyssoise

By • June 28, 2010 • 0 Comments

29 Save


Author Notes: I made this up on a whim. Something to cool down this ever so hot afternoon!Angelica Page

Serves 6

  • 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
  1. 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.
  2. Blend with remaining ingredients setting aside half the chives for garnish, until pureed and velvety smooth.
  3. Serve simply and ENJOY!
Jump to Comments (0)

Tags: Easy, fall, fall, leftovers, light, quick, Vegan, Vegetarian

Comments (0) Questions (0)

Default-small
Default-small