Squish Squash Yellow Squash Soup


6 large or 8 medium squash chopped

1 large Spanish onion chopped

1 yellow bell pepper seeded and chopped

3 large cloves garlic chopped

2 leeks chopped, white portion only

1 tablespoon fresh thyme chopped

2 cups vegetable broth

2 cups coconut milk

1/4 cup parmesan cheese shredded

1 poblano pepper seeded and chopped (optional) 

salt and black pepper to taste

2 tablespoons olive oil

Heat oil in a heavy bottom pot. Add onion, leeks, yellow bell pepper, and poblano pepper. Saute until tender. Add garlic and saute another minute to bring out the flavor of the garlic. 

Add squash, vegetable broth, thyme, salt, and black pepper. Bring to a boil, reduce heat to medium low and cook until squash is tender, about 20 minutes. 

Using a hand held mixer, or blender, puree the soup mixture until smooth. Add coconut milk and parmesan cheese. Return to heat and heat until soup is warmed through. 

Serve and enjoy!