serves 2, time 45-55 min. Calories 694 • Total fat 60 g • Fiber 12 g • Protein 12 g • Sodium 298 mg
¼ cup extra virgin olive oil
1 pound summer squash, cut into medium sized cubes
½ pound onion, sliced thinly sliced
3 garlic cloves, minced
1 and ½ cups chicken or vegetable stock
3 tablespoons minced chives
juice of 1 lemon
2 teaspoons sea salt
8 ounces full fat coconut milk
1 tablespoon coconut oil
1 beet, julienned
1-2 radishes, julienned
Heat a sauce pot over medium-high heat. Add the olive oil and sauté the onions, stirring occasionally until golden brown, about 4-5 minutes.
Stir in the summer squash and cook for an additional 3-4 minutes. Stir in the garlic, cook until fragrant, and then pour in the chicken stock. Cover and simmer until tender, about 10-12 minutes.
Pour in the coconut milk, simmer for an additional 5 minutes. Afterwards, pour the soup into a blender and add the lemon juice and coconut oil. Place the top on the blender and blend the mixture on high for 45 seconds until smooth and creamy. NOTE: Because hot liquids expand when blended, we recommend placing a folded up dishtowel on the lid of the blender and holding down the lid to avoid a big mess and possible injury. Fold in the salt and chives.
divide amongst two bowls and top with the julienned veggies.