A tasty take on a New York Times dish, drenched in summer.
1 Onion, chopped
Salt and pepper
1 Garlic scape, minced
1 Tbs Ginger, minced
1 Tbs Turmeric
1 Tbs Soy sauce
Zest and juice of 1 lime
1 Can Coconut milk (about 13.5 ounces)
2 pounds Small summer squash, cut in 1-inch cubes, slices or wedges
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro sprigs, for garnish
Cherry tomatoes, sliced, for garnish
1. Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
2. Add garlic, ginger, turmeric, soy sauce, and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
3. Add summer squash and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
4. Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. Garnish with mint, basil cilantro, and tomato. Serve over rice, if you'd like.