Summer Squash and Chive Soup

Ingredients

  • 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
  • Garnish:
  • 1 beet, julienned
  • 1-2 radishes, julienned

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To serve, divide amongst two bowls and top with the julienned veggies.

Nutritional Information

Nutritional analysis per serving: Calories 694, Total Fat 60 g, Fiber 12 g, Protein 12 g, Sodium 298 mg

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