Servings: 8
Calories: 139kcal
Ingredients
- 1 can coconut milk
- 1 small yellow squash chopped
- 2 carrots peeled and diced
- 1/2 small onion diced
- 2 tbsp butter
- 1 tsp pink salt
- 1 tsp garlic powder
- 1/2 tsp dry mustard
- 1 egg yolk
- pepper to taste
Instructions
- Heat butter in saucepan over medium / high heat
- Add squash, carrots, onion, garlic powder, mustard, and salt
- Sauté 5 minutes, or until onion is translucent
- Add coconut milk and bring to simmer
- Allow to simmer for 10 minutes, or until vegetables are tender and coconut milk has reduced by 1/2 and is thick
- Pour veggies and coconut milk into blender / food processor and puree until smooth
- Add egg yolk to puree and blend well
- Check seasonings and add more salt or pepper to taste
- Serve over veggies or protein of choice
Nutrition
Calories: 139kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 334mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2697IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
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