Calories Per Serving: 150
Servings: 8
Ingredients:
2 T butter
1 small yellow squash, chopped
2 carrots, peeled and diced
1/2 small onion, diced
1 t pink salt
1 t garlic powder
1/2 t dry mustard
1 can coconut milk
1 egg yolk
pepper, to taste
Directions:
- Heat butter in saucepan over medium/high heat
- Add squash, carrots, onion, garlic powder, mustard, and salt
- Saute 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
