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Author Notes: I made this up on a whim. Something to cool down this ever so hot afternoon! —Angelica Page
- 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
- 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!
- This recipe was entered in the contest for Your Best Summer Squash Recipe
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
Warning: You might be offended.
Savor the season.
The freedom to snack.