Creamy Summer Squash Onion Soup

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Yield: 2 portions

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When the weather turns hot, we naturally gravitate towards lighter meals. Raw soups are a perfect solution – quick, satisfying, and nutritious. Use the whole squash for this soup, since its seeds are quite soft, and the peel contains many nutrients you cells will appreciate.

DIRECTIONS

Ingredients:

  • “meat” of 2 young Thai coconuts
  • 2 ½ cups yellow summer squash
  • 1 ½ cups water
  • 2 tsp. lemon juice
  • 2 Tbs. parsley, finely diced
  • 2 Tbs. cilantro, finely diced
  • ¾ tsp. Celtic sea salt
  • pinch black pepper
  • ¼ cup red onion, minced

Blend all the ingredients, except onions, in a powerful blender until smooth. Transfer to a bowl, add minced onion and stir it in. Pour into soup bowls and enjoy.