Tomatillo & Squash Soup

Servings: 4

Ingredients:

• 1 1/2 lbs Tomatillos
• 1 Medium Zucchini
• 1/2 Cup Pumpkin Seeds
• 1 Large Yellow Onion
• 1 Avocado
• 4 Garlic Cloves
• 2 Jalapeños
• 1/2 Cup Fresh Cilantro
• 1 Tablespoon Olive Oil
• 4 Cups Vegetable Broth

Instructions:

1. Toast the Pumpkin Seeds: In a large pot over medium heat, add olive oil. Once the pot is hot, add the pumpkin seeds and toast until lightly browned.
2. Prepare the Vegetables: Remove the husks from the tomatillos, rinse, and cut them in half. Add the tomatillos to the pot along with the chopped onion, whole garlic cloves, and chopped jalapeños (seeds can be included for extra spice).
3. Simmer the Ingredients: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
4. Blend the Mixture: Strain the vegetable broth from the cooked vegetables and set the broth aside. Sauté the vegetables in the pot for 3 minutes, then transfer them to a blender or use an immersion blender to purée until smooth.
5. Combine and Simmer: Return the puréed vegetable mixture to the pot. Add the reserved vegetable broth and simmer for an additional 3 minutes.
6. Serve and Enjoy: Ladle the soup into bowls and top with fresh cilantro and slices of avocado.