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