Zucchini Avocado Soup

I love zucchini and I love avocado, I wasn’t sure how I would feel about adding them both together in a warm soup dish. I was pleasantly surprised and I’ve been making it every Fall/Winter for many years now.


  • 2 Zucchini, medium
  • 1/2-1 Fresh Avocado
  • 1 clove Garlic
  • 1 White onion, small
  • 3 1/2 cups Organic Vegetable or Chicken stock
  • 1 tsp. Black pepper
  • 1 tsp. Salt (or more to taste)
  • 2 tbsp Olive oil, extra virgin


  1. In a large pan, heat the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally.
  2. Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
  3. Add the vegetable/chicken stock and bring to a boil.
  4. Remove from heat and stir in avocado, salt, and pepper to taste.
  5. Carefully blend the soup in batches until smooth using a blender, food processor or an immersion blender.
  6. Serve and Enjoy!

Stephanie Grutz, ARNP, FNP-C



This recipe was made for the future cookbook Stephanie is currently working on.