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Curried Zucchini Soup

 Curried Zucchini Soup
This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was— and gives hope of the "zucchini summer" yet to be!
6-8 ServingsPrep: 30 min. + cooling


  • 2 pounds zucchini, sliced (about 4 medium)
  • 5 green onions, chopped
  • 4 cups chicken broth
  • 1 to 2 tablespoons butter, optional
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper


  • In a large saucepan or Dutch oven, combine all ingredients. Cover and
  • simmer until zucchini is soft, about 15 minutes. Puree in batches in
  • a blender on low speed; return to pan and heat through. Yield: 6-8
  • servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 765 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.