Detox Zucchini Soup


  • 4 cups low-sodium vegetable stock
  • 2 large zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1½ cups fresh or frozen diced butternut squash (200 g or ½ of a 14-oz package of frozen squash)


  1. In a large pot, bring all ingredients to a boil.
  2. Reduce heat to medium and cover. Simmer until vegetables are tender, about 10 minutes.
  3. Carefully transfer to a blender or food processor (or use a hand-held immersion blender); process until smooth.
  4. Season with salt and pepper or herb seasoning. Serves 4.

Per serving: 63 calories, 0 g fat, 140 mg sodium, 2 g fibre,  6 g sugar, 2 g protein


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