This soup is perfect for fall and ready in minutes.
What You’ll Need
4 cups butternut squash soup (we used Amy’s)
1 tbsp EVOO, to drizzle
1 tbsp chopped parsley, to sprinkle
1 tbsp red chili flakes
1 ripe avocado (our favorite is Avocados from Mexico)
1 cup coconut cream
3 tbsp lemon juice
2 tbsp EVOO
1/2 cup minced parsley
What To Do:
On your stove top, heat soup on low heat until it begins to bubble.
While the soup warms up, add all your avocado cream ingredients to your blender and blend until smooth.
Pour your soup into bowls and drizzle with the avocado cream, EVOO, parsley, and red chili flakes. Enjoy!