Summer Squash Soup Recipe w/ Avocado Cream

When I’m not in the mood for steamed summer squash, I love to make it in a pureed soup. I can really enjoy the nutritional benefits having this soup, and it feels balancing.

My soup philosophy is that what makes it special are the flavors that go on top. The base can be simple and nutritious while all the fun summer flavors on top make it really enjoyable. Give it a stir and enjoy!

Yield: 4

Author: Kali Star

Print

With ImageWithout Image

Summer Squash Soup w/

Nutrient rich. Enjoy warm or chilled.

Ingredients

Soup Base

• 1 Lb Summer Squash (any variety)
• 2 Yukon Gold Potatoes (less than a pound)
• Fresh Parsley
• 2 Cups of Water
• 1/2 Cup of Chopped Onion
• Choice of Peppers (sweet and mild)
• Fresh Thyme
• Salt and Pepper

Avocado Cream

• 1/4 Cup plus 5 Tbsp. Avocado Oil
• 1/4 Cup plus 2 Tbsp. Water
• 1/2 an Avocado
• Cilantro (half a handful)
• 4 Tbsp. Fresh Lemon Juice
• 2 Pinches of Salt

Instructions

Soup Base

1. In a medium sized pot, sauté chopped onion and chopped potatoes for a few minutes. Add fresh thyme, salt, and pepper.
2. Pour in the water or broth. Let it simmer, covered, until the potatoes are almost cooked through. Then add chopped summer squash or zucchini.
3. Blend with 1/2 to 1 bunch of fresh parsley, until smooth. I add it as I go, so that the first blend is very smooth and then I add a little more parsley and blend it so that it has some texture with the last bits of leaves.
4. Drizzle avocado cream on top and chopped garnishes.

Avocado Cream

1. Blend all ingredients until smooth. I blend the lemon juice last. The texture of the cream will be smooth and fluffy. For additional benefits you can also add some spirulina.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #zucchini soup