Squash Avocado Soup with Agretti Recipe
Squash Avocado Soup with Agretti
Any summer squash will work with this—they come in all shapes and sizes. In the desert at County Line Harvest, when agretti is at the very end of its season, summer squash begins. This makes it a great combination for a soup recipe.
Ingredients
- 1 avocado
- 1 lb yellow squash
- 2 cups filtered water
- 1 lemon
- 1 tbsp olive oil
- ½ a small onion
- 2 cloves fresh garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground coriander
- avocado oil
Instructions
- Chop the onion and garlic cloves, and sauté them in a small pot with a little avocado oil. Chop the summer squash into pieces. Once the onions are cooked down and start to brown slightly, add the squash and sauté for a minute.
- Add 2 cups of water, cover, and let it simmer. Cook the squash until it’s tender but still firm—not mushy. Turn off the heat and let it cool slightly.
- Juice the lemon, and add all ingredients to a blender, except for agretti or other garnishes.
- Sauté a small handful of agretti in a small pan with a touch of oil for about 10–12 minutes. Ladle the soup into small bowls, and top with fresh oregano, agretti, and flowers.
