Creating Summer Squash & Corn Soup is straightforward! Just follow these simple steps to ensure a delectable result:

1. Prepare your ingredients: Dice the summer squash, chop the onion, and mince the garlic.
2. Heat the olive oil: In a large pot, heat the olive oil over medium heat.
3. Sauté onions and garlic: Add the chopped onion and minced garlic. Sauté until they become translucent, about 5 minutes.
4. Add the squash: Stir in the diced summer squash and cook for another 5 minutes until slightly softened.
5. Add corn and broth: Incorporate the corn kernels and vegetable broth. Bring the mixture to a gentle boil.
6. Simmer: Reduce heat and let the soup simmer for about 15 minutes until the vegetables are tender.
7. Blend: Use an immersion blender to purée the soup until smooth. If you prefer a chunky texture, blend partially.
8. Add coconut milk: Stir in the coconut milk, salt, black pepper, and fresh thyme. Simmer for an additional 2-3 minutes to heat through.
9. Taste and adjust: Adjust seasoning based on preference.
10. Serve warm or chilled: Ladle the soup into bowls for serving.

These simple steps will help you create a wonderful and satisfying meal that showcases the flavors of summer perfectly!