1. Preheat the grill. Place onion and 450g of the tomatoes on a foil-lined baking tray and grill 15cm from heat source, turning, until slightly charred, 5 minutes. Place mixture in a food processor with garlic; coarsely chop.
2. Place tomato-garlic mixture, squash, stock, chilli (or adobo) sauce and remaining tomatoes in a saucepan, then simmer for 20 minutes.
3. Ladle into bowls. Top with avocado, coriander and tortilla strips to serve.
NUTRITIONAL INFO PER SERVING
(13/4 cups) 448 kJ (107 cal), 4g protein, 15g carbs, 4g fibre, 4g fat (1g sat fat), 620mg sodium
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