Keto squash puree soup

A simple recipe for mashed zucchini soup, cheese and cream. This puree soup is low carb and keto friendly. The vegetable broth added to the soup makes the dish vegetarian. If you eat meat products, substitute chicken broth for vegetable stock.

Ingredients

• 1 table. spoon. butter
• 2 table. spoon. avocado oil
• 1 PC. medium onion, finely chopped
• 900g courgette, cut into slices
• 1 tea spoon. oregano
• 12 pinches sea salt
• 12 pinches ground black pepper
• 1 PC. clove of garlic
• 2.50 cups vegetable stock (or chicken stock)
• 100 gr crumbled feta cheese
• ½ glass of cream 30%

Directions

1. Preheat a skillet with high sides. Add butter and avocado oil. After the butter has melted, add the onion. Saute the onions over medium heat until they are translucent and soft.
2. Add zucchini and oregano. Sprinkle lightly with salt and pepper. You don't need to add salt in this step, as the feta and broth are salty themselves.
3. Simmer the courgette until softening, stirring frequently. Add garlic and simmer for about one minute. Add vegetable stock.
4. Place the lid on the skillet, leaving the lid slightly off-center to allow steam to escape. Simmer until the courgette is completely tender, about 20 minutes. Add feta cheese and let it melt a little. Pour the soup into a blender bowl (preferably in portions so that the blender bowl doesn't overflow) or into a bowl that's convenient for a hand blender. Grind the soup until puree.
5. Return the soup to the skillet, add the cream and simmer for a few more minutes. Taste and adjust the seasonings. Dilute the soup with vegetable broth if desired.