Soup isn’t just for cold winter nights. This soup uses several late summer vegetables including carrots, yellow squash, and leeks to create a creamy soup that is delicious enjoyed warm or cold! 

Makes 4-6 servings


  • 2 Tbsp. Olive Oil

  • 1/2 cup Sweet Onion*, diced

  • 1/2 cup Leek*, sliced

  • 2 cups Zucchini*, diced

  • 2 cups Yellow Squash*, diced

  • 1 cup Carrot*, sliced

  • 2 cloves Garlic*, roughly chopped

  • 1 tsp. Cumin

  • 1 tsp. Turmeric

  • A pinch Cayenne

  • 4 cups Bone Broth

  • 1/2 cup Full-Fat Coconut Milk

  • Salt to taste

*available from local producers at Countryside Farmers’ Market at Howe Meadow



  1. In a large pot, heat oil over medium heat. Add sweet onion and leek; cook for about 5 minutes. Add carrots; cook for another 5 minutes. Add zucchini, yellow squash, garlic, and spices; cook for about 5 more minutes. Add bone broth, bring to a simmer, and let cook for 10 minutes.
  2. In batches, blend soup in a high speed blender until smooth.
  3. Put soup back into the pot, add coconut milk and salt. Stir until combined. Enjoy!

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