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Posted on: September 24, 2015 at 4:19 pm
Last updated: September 22, 2017 at 11:59 pm

This simple soup is simply delicious. Filled with healing stock and healthy fats, it makes a perfect evening meal or a midday snack. We know you’ll love this one!

– 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

Step 1:

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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.

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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.

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Step 4:

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

Nutritional analysis per serving

Calories 694 • Total fat 60 g • Fiber 12 g • Protein 12 g • Sodium 298 mg

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This article was republished with permission from drhyman.com.

Image Sources:

http://soupmistress.com/wp-content/gallery/butternut-squash-apple-soup/butternut-squash-apple-soup-1.jpg

 

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The Hearty Soul
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