Written by

Summer Squash and Chive Soup

Summer Squash and Chive Soup

  • Ready In 45-55 mins
  • Serves 2

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!  Click here for printable PDF.

  • 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

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 analysis per serving

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

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.