Butternut Squash Avocado Soup

Butternut squash with avocado and cool weather go together well. This hearty, non-spicy and sweet vegetarian soup recipe is super creamy (yet cream less) and full of delicious flavours making it worth having.

Nutritional Benefits:
Butternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E and beta-carotene. Avocado is a fun food to eat, they are nutritious, and they are a good source of monounsaturated fats thereby aids for various health benefits.

Ingredients:

• 20 grams butternut squash, peeled and seeds removed, diced.
• 20 grams onion
• 10 grams avocado
• 1 garlic clove
• 1 teaspoon Oil
• Salt and pepper as per taste

Per Serving:

• Nutrition Info
• Amount
• Calories
• 84 kcal
• Carbs
• 3.7 grams
• Protein
• 1.3 grams
• Fats
• 7.4 grams

METHOD:

• Heat oil in a pot and add onion and fry over low heat. Add garlic and fry for further 2 minutes.
• Add squash and water and bring to the boil, then simmer till the squash is tender
• Remove from the heat. Peel avocado and remove stone. Add to soup and blend it till smooth.
• Salt and pepper to taste and serve.

Over to you:

This recipe will curb up the cravings for good flavours while at the same time provide excellent nutrition with all goodness in butternut squash and avocado