INGREDIENTS
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1/4 cup extra virgin olive oil
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1 pound summer squash, cut into medium sized cubes
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1/2 pound onion, sliced thinly sliced
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3 garlic cloves, minced
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1 and 1/2 cups chicken or vegetable stock
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3 tablespoons minced chives
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juice of 1 lemon
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2 teaspoons sea salt
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8 ounces full fat coconut milk
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1 tablespoon coconut oil
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Garnish:
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1 beet, julienned
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1-2 radishes, julienned