Start by heating a medium pot over medium heat and adding a splash of olive oil. Once the oil shimmers, toss in chopped onion and minced garlic, stirring frequently for about 3–4 minutes until the onions become translucent and fragrant.

Next, add diced zucchini to the pot along with a generous pinch of salt and pepper. Stir well to combine and let the mixture cook for about 5–7 minutes, until the zucchini is tender and vibrant in color.

Once the zucchini is tender, remove the pot from heat and let it cool slightly. In a blender, combine the sautéed mixture with ripe avocado, blending on high for about 1–2 minutes until smooth and creamy.

After blending, check the soup’s consistency. If it’s too thick, gradually add water or vegetable broth until you reach your desired texture, blending again as needed.

Finally, pour your creamy Zucchini Avocado Soup into bowls. If you like, garnish with croutons and extra diced avocado for added texture and flavor.