3 garlic cloves, minced
3 shallots, minced
2 tablespoons olive oil
1 pound summer squash (I used three small yellow squash and 2 medium zucchini), cut into rounds
16 ounces frozen organic corn kernels, if you have fresh that will work too
1 can light coconut milk
1 cup vegetable broth broth
2 tablespoons chives, chopped
3/4 tablespoons tarragon, chopped
1/4-1/2 teaspoon salt
Lime, cut into wedges
In a stock pot over medium heat saute the garlic and shallots in the olive oil for 3-5 minutes. Add in the summer squash and saute for another 4 minutes. Toss in the corn and continue sauting for another 2 minutes. Add in the coconut milk and broth, bring to a boil, then lower to a simmer and add in the chives, tarragon, and salt. With a lid over top simmer for 15 minutes, until the squash is soft and the corn cooked through. Carefully transfer to a blended and blend to desired consistency. Squeeze juice from a lime wedge over top of each soup bowl before eating.
Serves 4-6
