I’m channeling summer days of yore and yesteryear ~ actually the summer days of just a few weeks ago.

You see, after traveling for the last month, I missed the last of the garden fresh produce, specifically yellow summer squash.

Traveling and living abroad was truly amazing in and of itself ~ but cooking across the world in unfamiliar and drastically underestimated “kitchenettes,” if that, simply was not easy, and often not possible. Thus, I missed it ~ the love, the preparation, the joy I gather as I create and craft.
I saw the markets.
I ooed and aahed at all the gorgeous produce each little stand offered. It was and is beautiful, exciting, and fuels my passions in life. The colors, the smells, the sounds of the markets ~ heaven.

All of that and not one single blog-worthy prepped meal made it to my table in France. Well, none that I prepared on my own (Remember THIS amazing day?)

So, I’ve returned and gathered up all the yellow squash I’ve been missing and in the cold, dark, rainy days of fall, I’ve created a comforting soup.

Soup soothes my soul and I’ve been longing for every single element involved in this perfect puree for weeks on end.

Creamy Cardamom Lemon Soup

Serves 1

1 Tbs. butternut squash seed oil, divided
3 medium yellow summer squash, coarsely chopped
1/4 sweet yellow onion, chopped
1 tsp. lemon salt
1/4 tsp. ground cardamom
1/2 fresh lemon, juiced
1/2 cup full fat coconut milk
fresh sprouts – for garnish – if desired

In a small pan over medium heat, add 2 tsp. of the squash seed oil, yellow squash, and onions. Sauté until the onions begin to brown and turn a bit translucent. Add lemon salt and cardamom. Cook an additional minute, being sure to stir up the mixture.
Transfer to a high speed blender and add lemon juice and coconut milk.
Puree until smooth.
Drizzle with remaining seed oil and garnish with sprouts.

Warm and delicious. Everything you need.