3 cups chopped squash or zucchini
2 cups chopped onion (a large onion)
4 tablespoons olive oil
2 teaspoons apple cider vinegar
½ cup stock or water
1 teaspoon fresh lime juice
zest of 1 lime
1. Sauté onion and squash with 2 Tbls. Olive oil. Add apple cider vinegar. Cook until soft; about 15 min. on med-high heat.
2. Carefully add sauté mixture to blender with lime juice, lime zest, pinch of salt and ½ cups water. 3. Blend for 2 minutes.
4. Scrape down sides of blender and add 2 Tbls of olive oil. Blend for another minute.
5. The lime in this soup transforms it to a versatile hot/cold soup. The residual sugars from the onion along with the tropical lime flavor blend tremendously well with squash. Keep in a mason jar in your fridge and bring to work! The perfect easy recipe to make an interesting dish with all the summer squash right now.
Per Serving: Calories: 345; Total Fat: 28 g; Saturated Fat: 4 g; Monounsaturated Fat: 20 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 98mg; Potassium: 728 mg; Carbohydrate: 23 g; Fiber: 4 g; Sugar: 12 g; Protein: 4 g
Nutrition Bonus: Vitamin C: 70%; Vitamin A: 12%; Calcium: 9%; Iron: 7%
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