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

Preparation

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